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Slice meat thinly against the grain. Put in bowl with the garlic and add liberal amounts of olive oil and soy sauce (original recipe also called for a little cornstarch to thicken once cooked, but not necessary). Mix well and set aside. Rinse cabbage and slice as thin as possible, using about 3/4 of the cabbage (removing the outer layers and ignoring the core should leave about 550-600 grams of usable cabbage). Heat oil in wok and fry cabbage until soft, stirring constantly, about 10 minutes. Try not to burn it! Put cooked cabbage in a serving dish and keep warm. Add meat to wok (add more oil if necessary) and cook until done. Arrange cooked meat with any juices on top of cabbage in serving dish and serve with rice. Note: chicken works just as well in this recipe, just use 2 chicken breasts and slice thinly across the grain.