Add short ribs to heated shortening in a heavy skillet having a tight-fitting cover; brown meat well on all sides.
Pour off excess fat.
Add a mixture of dry mustard, salt, pepper, oregano, and sage, then bay leaf, onion, celery, and a mixture of water and vinegar.
Cover and cook slowly about 1 1/2 hours, or until meat is almost tender.
Add cabbage wedges, cover, and cook about 25 minutes, or until tender.
Add more liquid if necessary during cooking.