Remove outer leaves and core from cabbage.

Using a chef's knife or mandoline, shred the cabbage and set aside.

Heat oil in a large saute pan or dutch oven over medium-high heat. Saute onions until soft, about five minutes. Add cabbage a handful at a time, stirring a bit to coat with the oil.

Add tomatoes, salt, bay leaf, cloves, cinnamon, and paprika. Cook for two minutes while stirring.

Add the stock and bring to a boil. Cover and reduce heat to low and simmer for twenty-five minutes.

Remove lid and turn the heat to medium-high. Continue to cook for five to ten minutes, until most of the liquid has been absorbed.

Remove the bay leaf, cloves, and cinnamon sticks.

Taste and adjust seasoning if necessary.