In a large pot on stove, take steak chunks, onion and tomato/chicken bullion and brown. Add garlic and 1 cup water and beef broth concentrate, diced carrots and sweet potatoes. Cook for about 20 minutes until carrots and sweet potatoes are softened. Add remainder of the spices, and cabbage with 1 1/2 cups of water. Increase heat to boil, then add brown rice, turn down heat to low and put a lid on it for 45 minutes. Pull out Cinnamon sticks before serving. Stir and fluff up rice (it will be thick like a stew) and serve in soup bowls.