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Wash the cabbage, separate leaves, and trim thick ends
Stack cabbage and meat alternately to create layers (cabbage → meat → cabbage → meat)
Cut the stacked layers into 2–3 inch bundles and tightly pack them around the pot starting from the outer edge
Add mushrooms or veggies to the center if using
Mix beef bone broth, soy sauce, garlic, and fish sauce together
Pour the broth around the bundles
Bring to a gentle simmer on medium heat and skim the foam for a cleaner broth
Reduce heat to medium-low, cover, and cook for approximately 10 minutes until cabbage is soft and meat is cooked through
Serve with your favorite dipping sauce such as ponzu, soy sauce with chili, goma dare, or chili crisp