2 tablespoons olive oil
1 medium onion, diced
1 medium green bell pepper, diced
1 medium carrot, diced
1 medium celery, diced
1 medium head cabbage, sliced
2 teaspoons chopped fresh parsley
1 teaspoon garlic powder
1 red onion, diced
1 tablespoon allspice powder
1 tablespoon dried basil
1 teaspoon dried rosemary
1 sealed envelope dry white wine
Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion in olive oil until golden brown, about 8 minutes. Stir in green pepper and carrot. Stir in celery and cut or cut into circles with an onion blade.
Stir meat into onion mixture. Sprinkle with parsley. Add garlic powder, basil, rosemary, and dissolved wine in a small bowl.
Bring just to a boil, reduce heat to low, reduce heat, and simmer for 5 minutes, stirring occasionally. Stir just before serving.