Ingredients: ------------- 1 cabbage, coarsely chopped 1 large onion, coarsely chopped 2 carrots, sliced thinly 1 cup rice 3 cellery stalks, largely cut 4 cups beef stock 8 cloves garlic, chopped 1 cup dry white beans (or yellow lentils) 3 large red tomatoes, diced 2 beef bouillon cubes 1/2 cup white wine (optional) 2 packages stewing beef 1 tsp paprika, to taste 1 bay-leaf salt & fresh ground pepper to taste Saute chopped onion and garlic in a bit of oil. Keep the juice/oil. Set aside. Cut all pieces of stewing beef in half. Saute stewing beef in hot oil (quickly) until all sides are browned (Beef remains raw inside). Keep the juice/oil. Set aside. Season both onions and beef with a bit of salt/pepper before you saute. Put the beef stock in a crockpot, add all the veggies, garlic, onions, rice, beef cubes (crumbled), browned stewing beef, beans, etc. Don't forget to add the leftover juice/oil from onions and the beef (from frying). Season with salt and fresh ground pepper. Add whatever is left. White wine is optional but gives a nice after flavor. Cook for 1 hour on high, 8 hours on low or 12 hours on low overnight. The longer it cooks the better the taste. Taste and season more if required. Add more beef-stock if the soup is too thick for your taste. Serves at least 4 very hungry people!

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