Portuguese Sopas

• 4 lb. stewing beef, cut into chunks
• 2 qt. water
• 2 bay leaves
• 10 whole cloves
• 10 whole allspice
• 2 Tbsp. whole cumin seed
• 2 cinnamon sticks or 1/2 tsp. cinnamon
• 3 large garlic cloves, peeled and minced
• 1 small can tomato sauce
• 1/2 tsp. salt
• 1 head cabbage, trimmed and cut into slim wedges
• fresh mint leaves
• 2 loaves day-old sweet French bread
• 4 Tbsp. Worcestershire sauce
• 1 c. red wine
• 1/4 c. catsup
• 1/4 c. tomato paste
• 2 large onions, chopped

1. Cook beef in 2 quarts water at a low boil for about 1/2 hour periodically, skimming foam off the top.
2. When all foam is removed, add spices (except salt), Worcestershire sauce, wine, catsup, tomato paste, tomato sauce and onions.
3. Simmer over low heat for 3 hours until meat is almost done and broth is thick. Add salt and cabbage and simmer until cooked through for about an hour.
4. Remove stew from heat; cool slightly.
5. Serve in a large bowl, pouring stew over pieces of sliced, day-old French bread that has been toasted slightly.
6. Garnish with fresh mint leaves.

stewing beef, water, bay leaves, cloves, allspice, cumin, cinnamon, garlic, tomato sauce, salt, cabbage, mint leaves, loaves, worcestershire sauce, red wine, catsup, tomato paste, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908084 (may not work)