The time is indicated without taking into account the cooking of the broth.
Squeeze the cabbage from the excess juice, finely chop. Put in a small saucepan. Pour in the hot broth, add the Bay leaf and thyme. Simmer, under the lid, over a low heat for 30 minutes. then remove the lid, increase the heat and allow the remaining liquid to evaporate. Remove the Bay leaf.
While the cabbage is stewing, cut the brisket and onion into small cubes. Fry the brisket in a dry pan first, then add the onion. And continue to fry until the onion is transparent.
Mix the cabbage with the brisket. Season with salt and pepper and add sugar. Stir well.
Add the chopped parsley, mustard, and mix. Put in a salad bowl and sprinkle with cumin seeds.