With the rack in the middle position, preheat the oven to 275°F (135°C).
In a small bowl, combine the ground spices. Prick the onion halves with the cloves.
In a large ovenproof Dutch oven, rub the meat with the spice mixture. Season with salt and pepper. Add the onion and the remaining ingredients, except for the cabbage. Cover and transfer to the oven. Cook for 4 hours.
Add the cabbage. Cover and cook for 2 more hours. Remove the cloves. Adjust the seasoning. Serve with slices of country bread, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.