1. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and vegetable broth. Bring to a boil, reduce heat, cover and simmer 30 minutes, until vegetables are tender.
2. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.
1. Toss cabbage, apple, and onions together in a large bowl.
2. Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.