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Choose a large, heavy skillet or pot with a lid with a capacity of at least 6 quarts. Set it over medium heat, and add the ground beef.
Peel and coarsely chop the onion, and add it to the meat, stirring it up a bit with a sturdy spoon. Stir the meat and onions occasionally while you prepare the cabbage and carrots.
Using a large chef's knife, cut the head of the cabbage in half from the top, through the core, then cut each half again so you have 4 pieces approximately equal in size. Carefully slice away the core and discard. Roughly chop the cabbage into approximately one-inch chunks.
If you have a box grater or other tool for shredding foods, use that for the carrots. Otherwise, use the chef's knife and finely chop them.
Once the meat is browned, stir in the salt, pepper, and bay leaves, then add the carrots and cabbage. Stir to mix well.
Cover and turn the heat to low. Cook for about 20 minutes, occasionally stirring until cabbage and carrots are tender. Remove bay leaves and discard.