In a large kettle or Dutch oven, brown the meat, half at a time, in hot cooking oil. Return all meat to the kettle. Add water and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 50 to 60 minutes or until the meat is nearly tender.
Stir in cabbage, potatoes, onion, green pepper, parsley flakes, beef bouillon granules, and dillweed. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes more or until meat and potatoes are tender. Stir in the tomatoes; heat through. Remove from heat.
Season to taste with salt and pepper. Stir in light cream and remove bay leaves. Makes 6 servings.