Nora, that's how I do it. I like my cooked cabbage but don't like the entire dinner to taste of boiled cabbage. So it goes in last. I also put in extra whole spices (peppercorns, whole allspice, bay leaves, whole mustard seed), then when I take the meat out I strain the broth. The results are that I can use the broth, chop the meat and vegetables more finely, and make a soup for one of mu shut-in friends (and me!). As an alternative, I add sourkraut instead of fresh cabbage, and serve with rye bread and swiss cheese and call it "Reuben" soup. The lady really loves it!