1 large red cabbage
1 medium head cabbage, finely chopped
1 1/4 pounds boneless beef chuck roast
1 cup frozen chopped spinach
1/2 cup wine vinegar
1/2 cup lemon juice
2 tablespoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cayenne pepper, or to taste
1/2 cup coarse salt
ground black pepper
1 bay leaf
1 tablespoon onion powder
Cut off top of cabbage and place in a shallow dish with spinach. Wash and dry. Slice into 1 inch pieces. Stir in vinegar, lemon juice, 3 tablespoons salt, 1/2 teaspoon pepper, and cayenne pepper. Spread into a 8x8 inch square baking dish.
Layer soup mixture and reheat oven, uncovered, for 1 minute. Reduce heat to low; stir in reserved potatoes. Season with salt and one cup of the reserved vegetable broth. Bring to a boil. Reduce heat to medium-low; stir in reserved vegetable broth. Simmer 30 minutes, until potatoes and vegetables are tender. Serve immediately.