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Ingredients
  • 1 ½ pounds beef stew meat, cut into 1-inch pieces
  • 1 cube beef bouillon
  • 2 cups beef broth
  • 1 large onion, chopped
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 4 cups shredded cabbage
  • 2 potatoes, peeled and cubed
  • 2 celery ribs, sliced
  • 1 carrot, sliced
  • 1 (8 ounce) can tomato sauce
  • salt to taste
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