Mix the meat, orange juice, cilantro and carne asada seasoning in a bowl or bag and set aside to marinate at least 30 min. ** See notes at bottom.
Separate the leaves of the green cabbage trying to keep them whole. This is easier if you let the head assume room temperature and cut the core out and peel from the stem out. They can be refrigerated and crisped after separation if desired.
Toss sliced purple cabbage in vegetable oil and salt to coat. Heat a frying pan to medium high cooking temperature and add purple cabbage. Flash cook until it is wilted by keeping it constantly moving in the pan, about 2 minutes. Remove cabbage to a serving dish and add onions and red bell pepper to the pan. Stir fry until onions are soft. I like to cook on high for the last 60 seconds and get just a little burn on the edges of some of the peppers. Set peppers and onions aside for serving.
Add meat and marinade to pan and cook until done.
Then arrange meat and cooked and fresh veggies and cheese in the green cabbage leaves and serve. These are so beautiful, they look like art.