Heat a large pot over medium high heat.
Add the olive oil and heat 1-2 minutes.
Add the meat and onion and brown on all sides--about 5 minutes total.
Cover with the water (add more if necessary to cover the meat totally) and simmer covered, on low about an hour until the meat is more tender.
Add the remaining ingredients and cover.
Bring to a boil, then reduce heat to a simmer for 25-30 minutes or until the potatoes soften and the cabbage wilts.
Serve immediately, or for the best flavor, allow the soup to sit for about an hour before eating if you can so the flavors can develop further.
If you use your slow cooker, brown the meat in a skillet with the olive oil and onion. Add to your slow cooker along with the other ingredients and cook on high 2-3 hours or low for about 5 hours.