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Portuguese Sopas
| 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! | |||
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