1 lb. chuck steak, cut into 1 1/2 inch cubes
1 lb. sweet Italian sausage
1 1/2 c. burgundy
2 c. water
1 (6 oz.) can tomato paste
3/4 tsp. pepper
3 minced garlic cloves
2 tsp. paprika
1 lb. cubed cooked ham
3 coarsely chopped medium onions
1 coarsely chopped sweet red pepper
1/4 c. chopped fresh parsley
2 (1 lb.) cans drained garbanzo beans
1 tsp. grated lemon rind
1 head cabbage, cut into wedges

In a large skillet, saute beef cubes and sausage until brown. Drain meats and slice sausage; transfer to Dutch oven. Add wine, water, tomato paste, salt, pepper, garlic and paprika. Bring to boil, cover and simmer 1 1/2 to 2 hours or until meat is tender.

Add remaining ingredients except cabbage. Cover and cook about 20 minutes; add cabbage and cook until crisp tender, about 15 to 20 minutes. Refrigerate overnight to develop flavors. Skim off fat. Bring stew to room temperature. Reheat in microwave oven 4 to 5 minutes; top of range 15 to 20 minutes or until hot. Makes 6 to 8 servings.