• Put olive oil in large cast iron dutch oven or heavy bottom pot. Season beef cubes with salt and pepper and place in hot oil. Brown meat on all sides.
• Prepare vegetables for braising meat. 1/2 onion, 1 carrot, 1 piece celery all cut into large chunks (to removed later). Add these to meat along with the beef broth.
• Cook low heat for one hour. Remove stock vegetables, discard.
• Add in can of tomatoes, cutting up tomatoes first, but be sure to include the juice.
• Add in bay leaves, thyme. Season with salt and pepper.
• Cook for 30 minutes on low.

Prepare Vegetables for Final Process

• Cut cabbage into two inch pieces.
• Dice remaining onion.
• Slice remaining celery and carrots.

Final Part of Soup

• Add in carrots, celery, onion to beef soup after removing the first set of vegetables. Cook for twenty minutes.
• Add in cabbage and continue cooking for 20 to 30 minutes more, until cabbage is just softened. You don't want cabbage to get mushy.

Season with salt and pepper.

• Garnish with fresh parsley.