1 lb. lean beef cubes
2 tsp. cooking oil
1-2 bay leaves
3 c. coarsely chopped cabbage
2 c. peeled & cubed potatoes
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tsp. parsley flakes
1 tsp. instant beef bouillon
1/2 tsp. dried dill weed
16 oz. can of cut tomatoes
1/4 c. light cream

In large kettle brown meat in oil. Add 3 cups water and bay leaves; bring to boil. Reduce heat and cover. Simmer 50-60 minutes or until meat is nearly tender. Stir in cabbage, potatoes, onion, green pepper, bouillon and dillweed; bring to boil. Reduce heat and cover, simmer 25-30 minutes. Stir in tomatoes; heat through. Remove heat. Season with salt and pepper. Stir in cream.