Cut the cabbage into fairly large pieces... not like you would for a salad, and set it aside.

Wash and drain the meat.

Put the oil in a deep pot and once it's hot, add the meat. Let it brown on one side, then turn it over. At this stage, add the onion and once it starts to turn golden, deglaze with the wine.

Add the tomato, paprika, pepper, and crushed red pepper if using. Pour in hot water to cover the meat and simmer for about 20 minutes. (If the meat is tender, add the cabbage after 10 minutes).

Add the cabbage to the pot little by little, waiting each time for it to wilt slightly to make room, add more water if needed, and cook until both the meat and cabbage are tender. When the dish is almost ready, add salt.

Make sure it doesn't have too much liquid... it's not a soup. :)