Sweet potatoes with a crisp, tender warm cabbage base.
Combine sweet potato, butter, brown sugar in water to boil for 10 minutes are until cooked and water has evaporated.
Add 2 tbsp of oil, raisins, almonds, lemon juice and vinegar and cook for few more minutes until all liquid is evaporated.
Heat remaining oil in a large skillet over high heat and add cabbage and garlic. Cook for 5 minutes, or until cabbage wilts some, stirring often.
Transfer cabbage to serving bowl and top off with the sweet potato mixture.