Season steak with salt, pepper, and paprika. In a large skillet, fry sausage and bacon. Add steak, onion and garlic, brown lightly. Stir in water, cooking wine, tomato paste, and bouillon cube. Cover, bring to a boil, lower heat and simmer for about 1 hour or until meat is tender.
Blanch cabbage; drain. Remove steak, sausage and bacon from skillet; keep warm. Place cabbage, potatoes and carrots in skillet, keeping vegetables separated. Cover and cook about 20 minutes.
To serve, place cabbage on platter; top with meat and vegetables.
Serves 6.
Tip: Generally, tomato paste instead of tomato sauce is added to dishes to give a tomato flavor and to thicken the dish.
Approximate nutritional information per serving:
460 calories, 27 g total fat, 9 g saturated fat, 85 mg cholesterol, 1,150 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g sugar, 25 g protein