In a large dutch oven on medium-high heat brown staek pieces in oil, about 8-10 minutes. While meat is browning wash outside of cabbage and remove the dark green leaves and save for cabbage rolls or cut up and use in this recipe if you like. Cut cabbage into 1�" pieces. To get a good measure pack well into measuring cup and push down. After browning, remove meat from pot and set aside. Lower heat to medium and add cabbage and 1 cup water and cover pot. Let steam cook about 10 minutes then stir well and recover. If you could not get all of the cabbage into the pot at the beginning you probably will be able to put it in after letting the other steam for 10 minutes. (My kids like the center stem of the cabbage peeled down to the core. Eaten raw it kind of taste like a mild raddish.) Stir well and let steam cook another 10 minutes, then add meat and 1� cups water. Stir well and continue cooking covered for 30 minutes stirring occasionally. Add 2� cups more water and 1� tsp salt and the black pepper, stir well and recover. Stirring occasionally cook another 20 minutes. Serve over hot rice.