Oxtail With White Beans & Cabbage

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4 pounds oxtail, cut into about 2-inch segments

Kosher salt and freshly ground pepper, as needed

Olive oil

1 large yellow onion, chopped

2 teaspoons minced garlic

1 cup red wine

2 tablespoons sherry vinegar

2 bay leaves

2 cups seeded, chopped tomatoes and juice

2 cups beef broth

2 carrots, chopped

3 cups cannellini beans (about two 16-ounce cans)

3 large Yukon Gold or waxy-type potatoes, cut into cubes

2 teaspoons chopped fresh thyme

2 teaspoons chopped parsley + parsley for garnish

1 small head green cabbage, cut into 1-inch pieces

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