1 1/4 cups dry white wine
1 quart vegetable oil
3 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons saturated ginger
1 pound beef roast
1 (16 ounce) can lump crabmeat
3 teaspoons beef bouillon granules
2 teaspoons paprika
1 teaspoon cayenne pepper
1 pinch garlic powder
4 slices cabbage leaf
Spoon the wine and oil into a large stock pot. Add carrots and onion, and stir in vinegar, green onions, celery, and mustard.
Add the Worcestershire sauce and sauteed steak, and pour over the top of the meat. Sprinkle the packed brown sugar all over the meat. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally.
Add the lump crabmeat; stir well. Then add the beef bouillon and stir well. Finally, toss together with the cabbage leaf.