- In non-stick skillet, brown the meat on both sides in the oil. Season with salt and pepper. Place in the slow cooker. Set aside.
- In the same skillet, brown the onion quarters and garlic. Season with salt and pepper. Deglaze with the wine and add the mustard. Pour into the slow cooker and add the remaining ingredients.
- Cover and cook on low for about 8 hours or until the meat is fork-tender. Adjust the seasoning.
Cut the onion quarters keeping the core to prevent them from falling apart. Do the same with the cabbage.