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Cook the meat in a large pot over medium-high heat, breaking it into small pieces.
When the meat is no longer pink, add the onion and garlic, sauteing until tender.
Stir in the remaining ingredients, except cabbage, and bring to a boil over medium heat.
Add the cabbage, a handful at a time, stirring well after each addition. Reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally until cabbage is soft.