1 cup olive oil
1 small onion, chopped
2 medium carrots, chopped
1 medium cucumber, chopped
1 medium head cabbage, shredded
1 medium tomato, chopped
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon white sugar
1 1/2 tablespoons distilled white vinegar
1/2 cup white wine
1/2 cup chopped onion
Heat oil in a large skillet over medium heat. Saute onion and carrot in olive oil until tender. Stir in cucumber and tomato. Continue to saute for several minutes, stirring constantly.
Stir in flour, paprika, salt, sugar, vinegar and white wine. Bring to a boil; reduce heat and simmer for 20 minutes.
Stir in onion and carrot mixture and cook for 2 minutes. Stir in mustard, onions and carrot mixture. Simmer for 1 minute.
Stir in tomatoes, tomatoes and white wine. Bring to a boil; reduce heat and simmer for 2 minutes. Stir in the onion and carrot mixture. Simmer for 2 minutes, stirring constantly.
Stir in mustard, onion and carrot mixture, bring to a boil, reduce heat to medium low and simmer for 1 minute.