Soak meat in water for thorough cleaning and removal of blood (optional). Rinse well. Cut into small, 1” cubes. Soak the meat again, and rinse thoroughly. Place the meat into a strainer for the water to drain.
Heat the skillet at a high temperature. Place seasoned meat onto the hot skillet and sear the meat on high, stirring constantly to prevent burning. (Keep the temperature on high to prevent the pan from cooling from the cold meat. This causes the meat to juice out and become dry.)
Make a small crater in the middle of the cabbage and place the meat and sauce in it. Cover the meat and sauce with cabbage by pulling some from the edge of the pan to the center. Cover with surrounding shredded vegetables.
Place the pot into a preheated oven at 350 F. Now allow it to cook and simmer for one hour at 350 F. Reduce the temperature to 300 F and cook for 3 more hours. Next, remove it from the oven and stir the braised cabbage very gently, not to mash it.
Transfer to a serving dish and enjoy! Braised cabbage can be served right away or if it must wait, cover with a lid, place it back into the warm oven (as long as it is turned off), and serve within a couple of hours.