Wash the cabbage, potatoes, apple, serrano pepper, dandelion greens, and herbs. Keep the potato skins on, then halve the cabbage to make shredding easier.

Shred the green cabbage into thin strands. Set it aside in a large pile.

Shred the Idaho potatoes with their skins on. Shred the Honeycrisp apple separately.

Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add half of the shredded cabbage.

Sauté the first cabbage batch for 5 minutes until softened and lightly browned. Transfer it to a bowl, then repeat with the remaining cabbage and 1 tablespoon olive oil.

Heat the remaining 1 tablespoon olive oil in the frying pan. Add the shredded potatoes and shredded apple.

Cook the potatoes and apple for 12 to 15 minutes until golden brown. Turn and redistribute them as browning develops on the bottom.

Finely chop the onion, serrano pepper, dandelion greens, thyme, oregano, and basil. Reserve the basil for garnish.

Add the cooked cabbage, onion, serrano pepper, dandelion greens, thyme, and oregano to the potato mixture. Season with salt and black pepper.

Sauté the combined skillet for 3 to 5 minutes until the onion and greens soften. Taste and adjust seasoning if needed.

Divide the skillet mixture among 4 plates. Slice the avocados and top each serving with avocado and fresh basil.