Cabbage Fritter Stew

Perhaps your new favorite bean dish:

Remove the skin from the onion, carrot and celery, cut the onion into slices about an inch and a half, cut the carrot into narrow slices, cut the celery first into narrow slices, then into cubes about an inch and a half. Remove the outer leaves and stem from the cabbage and cut to the same size as the other vegetables.

Heat a saucepan over medium heat, then pour in the oil, heat briefly and brown the pieces of meat in it on all sides. Extinguish with the white wine, add the paradeis pulp and cook until creamy.

Pour in the clear soup, bring it all together to a boil and simmer for forty-five minutes just below boiling point.

Add the vegetables and simmer for another twenty minutes.

Season the stew with the spice mixture as well as the paprika, add the white beans and warm them in it. Season with salt and cayenne pepper.

Divide the stew evenly in heated deep plates and bring to the table sprinkled with parsley.

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