1 lb. lean beef chuck, trimmed of fat and cut into 3/4 inch cubes
2 tbsp. cooking oil
1 to 2 bay leaves
3 c. coarsely chopped cabbage
2 c. peeled and cubed potatoes
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tbsp. dried parsley flakes
1 tbsp. instant beef bouillon granules
1/2 tsp. dried dill weed
1 (16 oz.) can tomatoes, cut up
1/4 c. light cream

1. In a large kettle or Dutch oven, brown the meat, half at a time, in oil. Return all meat to the kettle. Add 3 cups water and bay leaves. Bring to boiling. Reduce heat. Cover and simmer for 50 to 60 minutes or until the meat is nearly tender.

2. Stir in cabbage, potatoes, onion, green pepper, parsley flakes, bouillon and dill weed. Bring to boiling. Reduce heat. Cover and simmer 25 to 30 minutes more or until meat and potatoes are tender. Stir in tomatoes; heat through. Remove from heat.

3. Season with salt and pepper. Stir in cream and remove bay leaves. Serves 6.