Heat the oil and 2 tablespoons butter in a saucepan barely large enough to hold the meat, over medium heat. Add the meat and brown on all sides. Add the carrot, onion, and bay leaf. Cook for a few minutes more.
Add the stock to the saucepan. Cover the saucepan and place in the oven. Bake for 90 minutes, until the meat is easily pierced with a fork.
Blanch the cabbage in boiling, salted water for a couple of minutes. Drain. Chill the cabbage in an ice bath. Drain well. Slice cabbage into shreds. Set aside.
Remove the meat from the saucepan and keep warm. Reduce the stock over high heat until thickened. Strain. Salt and pepper to taste. Keep warm.