Portuguese Sopas

Ingredients

Instructions

Ingredients
5	pound	chuck roast, whole
2	each	onions, chopped
2	each	tomatoes, whole, cans, diced
1	each	tomato sauce, 15 oz can
1	each	bay leaf (optional)
1	teaspoon	cumin, ground
1	teaspoon	cloves, whole
2	teaspoon	allspice, whole
1	teaspoon	cinnamon, ground
1	tablespoon	garlic powder
3	tablespoon	worcestershire sauce
1/2	cup	ketchup
2	cup	red wine
4	qt	water
1	each	cabbage head, quartered
1		salt, to taste
1		pepper, to taste
4	each	mint, fresh, sprigs or dried
1-2	each	french bread, loaves

Directions:
Use a 6-8 quart pot and fill 1/2 to 2/3 full. Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into pot and bring to a boil. Put the whole spices into a tea ball and submurge in broth. Check meat and right before it starts to flake, remove from the pot and let cool. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done. Should take on a slow burner about 2 to 3 hours. Better flavor for the meat in the crockpot. Cabbage and mint are the last things to be added. Cabbage should be boiled to translucent, but not so they break up. Last thing to add before you turn off heat is mint. Mint is the crowning touch and flavor. Mint is a must and adds such a wonderful flavor to the Soupas. Serve Soupas over french bread slices, also have a buttered piece of bread too and enjoy!