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Parboil the Oxtail: Place the oxtail pieces in a large Dutch oven and cover with cold water. Bring to a boil, then drain and rinse the oxtail. Set aside.
Sauté Aromatics: Wipe out the Dutch oven, then heat ¼ cup of olive oil over medium heat. Add the garlic, onions, and ginger, and sauté until fragrant.
Brown the Oxtail: Return the oxtail to the Dutch oven and sear, moving the pieces around for about 2 minutes.
Add Vegetables & Stock: Stir in the cabbage, carrots, and celery. Pour in the beef stock and bring everything to a boil. Reduce heat to medium-low and simmer uncovered for 1 hour.
Add Remaining Ingredients: Add the potatoes, tomatoes, bay leaves, and pizza sauce. Simmer for another hour, occasionally checking for tenderness. The oxtail is done when the meat is nearly falling off the bone.
Final Seasoning & Green Onions: Season with salt and pepper to taste. Add the green onions during the final 5 minutes of cooking.
Optional: Thicken the Stew: For a thicker stew, purée a portion of the cooked vegetables and stir them back into the Dutch oven. Bring back to a gentle boil.