Sprinkle your meat with a small amount of salt and pepper and then place in the bottom of your crockpot.
Add red pepper, onion, garlic cloves, worcestershire, and soy sauce.
Cover meat with chicken broth. If the two cups don't cover the meat completely, add water to cover.
Put lid on the crock pot and cook on low 7-8 hours or until meat is very tender but not falling apart. You want to be able to slice it into strips.
Half an hour before serving dinner, remove meat from the crockpot and slice into thin strips. Add back to the pot and then add the cabbage mix and the ramen noodles. Break the brick of noodles into three big chunks before adding.
Taste the sauce and add more soy sauce if desired. You should still have a lot of sauce remaining in the pot so that the noodle and cabbage can soak it up. If sauce has cooked down, add more soy, worcestershire and broth and then toss meat strips,noodles, and cabbage so that everyone is coated in sauce.
After half an hour check the noodles and cabbage. They should be tender but not soggy. If it is cooked to your liking, go ahead and serve! For softer cabbage, put the lid back on and cook until desired texture.
For serving, add the cilantro to the pot and then scoop out a big helping of meat and veggies and place on the bottom of your bowl. Using a ladle, scoop the broth out of the pot and pour over the meat and veggie mixture.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.