Meanwhile, in a large, deep skillet, heat 2 tablespoons of the oil. Add the carrots, season with salt, cover and cook over moderate heat until softened, about 5 minutes. Add the remaining 1 tablespoon of oil to the skillet along with the cabbage. Cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, about 15 minutes. Add the chile and rosemary, cover and cook until the chile is tender, about 2 minutes. Season with salt and pepper. Gently stir in the roasted potatoes, transfer to a bowl and serve.