In a large skillet sauté cabbage, beans and onions in oil over medium heat about 10 minutes.
Add the ingredients garlic through paprika and sauté 1 more minute.
Add vinegar and wine, bring to a boil and boil down, scraping up any brown glaze from the bottom of the pan, until no liquid is left.
Add tomatoes and 1 cup water, bring to a low simmer, cover and cook about 10 minutes until beans are tender. Uncover, and continue to cook, stirring to prevent sticking, until liquid cooks away and sauce is thick.
Serve as is as a vegetable side, or use as a filling for omelets or serve over pasta, topped with Parmesan cheese.