In a large dutch oven, cook meat (2 Pounds) over medium heat, breaking it into small pieces with the back of your spoon as it cook. Cook until no longer any pink.
Stir in yellow onion (1) and minced garlic (4 cloves) and cook until onions are translucent - about 8 minutes.
Stir in tomato sauce (1-15 Ounce Can), diced tomatoes (1-14.5 Ounce Can), soy sauce (1 1/2 tablespoons), oregano (2 tablespoons), basil (2 teaspoons), bay leaves (2), seasoned salt (1 tablespoon) and black pepper (1/2 teaspoon).
Bring the mixture to a boil over medium heat.
Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir in shredded cabbage (10 Ounces), and let the sauce simmer for about 5 minutes (for more crunchy texture) to 10 minutes (for softer texture).
Remove from heat, discard bay leaves, and refrigerate, if possible, overnight.
If serving right away, you can sprinkle with cheese and melt in the oven for a few minutes! (I put the oven to broil and cooked for 6 minutes, until the cheese just starts to brown around the edges). Serve warm, and enjoy!