Ingredients

• 2 tablespoons neutral oil, such as canola or avocado
• 1 (1 1/2 pound) beef brisket, trimmed and cut in half
• 2 cups chopped yellow onions (from 2 onions)
• 2 tablespoons chopped fresh thyme
• 8 garlic cloves, chopped (about 2 1/2 tablespoons)
• 1 tablespoon caraway seeds
• ½ teaspoon crushed red pepper
• 1 tablespoon unsalted tomato paste
• 6 cups unsalted beef stock
• 2 pounds beet, peeled and cubed
• 1 pound parsnips, peeled and cubed
• 1 cup rye berries
• 2 teaspoons kosher salt
• 4 cups very thinly sliced red cabbage (from 1 [32-ounce] cabbage head)
• 2 tablespoons red wine vinegar
• 1 teaspoon black pepper
• ½ cup reduced-fat sour cream
• ¼ cup fresh dill fronds