I also use stew meat when I make cabbage soup. I brown the stew meat cut into bite size pieces, add onions and celery and continue to brown. Add stock or water, carroway seeds (optional), canned whole, diced or crushed tomatoes, bay leaf, salt and pepper to taste, 1 or 2 potatoes and/or carrots diced, 1/2 to 1 head of cabbage shredded into 1/2 to 3/4 inch pieces.
Simmer for 1/2 to 3/4 hour to soften the cabbage. I prefer to have the cabbage on the crunchy side.
Add 1 to 2 tablespoons of vinegar about 10 to 15 minutes to the soup before turning off the heat.
This is the way my dear departed Lithuanian Grandmother made it so it's a childhood memory and favorite.