Mexican Oxtail Beef Soup
1 cube beef bouillon 1 cup frozen mixed vegetables 1 head cabbage, cored and cut into 8 wedges 1 onion, chopped 1 pound cubed beef stew meat 2 pounds beef oxtail, cut into pieces 2 russet potatoes, cut into bite-sized pieces 2 stalks celery, chopped 2 tablespoons olive oil 3 carrots, coarsely chopped 4 ears corn on the cob, broken in half 8 corn tortillas salt and pepper to taste ½ teaspoon chili powder ¾ teaspoon ground cumin ⅓ cup lentils, picked over and rinsed ⅓ cup long grain rice