1 lb. chuck steak, cut into 1 1/2 inch cubes
1 lb. sweet Italian sausage
1 1/2 c. burgundy wine
2 c. water
6 oz. can tomato paste
Salt to taste
3/4 tsp. pepper
3 minced garlic cloves
2 tsp. paprika
1 lb. cooked ham, cut into 1 1/2 inch cubes
3 med. onions, coarsely chopped
1 sweet red pepper
1/4 c. coarsely chopped fresh parsley
2 (1 lb.) cans garbanzo beans, drained
1 tsp. grated lemon rind
Head cabbage, cored and cut into 8 pieces

In a 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 a boil. Cover and simmer 1 1/2 to 2 hours or until tender. Add remaining ingredients except cabbage. Cover and cook till crisp-tender. Refrigerate overnight to develop flavors. Skim off fat. Bring stew to room temperature. Reheat on top of range for 15 to 20 minutes or until hot.