Red Portuguese Sopa

htHSZfTw13c2133363334333738Or71oqQ_1346368343Red Portuguese Sopa

5-6 lbs. beef chuck roast

3 onions, chopped

1/2 bell pepper, chopped

3 cloves garlic, minced

1 -15 oz. can tomato sauce

1 large can whole tomatoes

2 bay leaves

1 small head cabbage, sliced or shredded

2 tsp. pickling spices

2 tsp. paprika

1 tablespoon vinegar

1 cup wine

4 tsp. soy sauce

4 tsp. Worcestershire sauce

2 tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. pepper

Mint sprigs

French Bread

Salt to taste

Add 3-4 quarts chicken or beef stock to all ingredients, place pickling spices in tea strainer or cheesecloth bundle to pot, except the cabbage. When meat is almost done, (tender) add cabbage and finish cooking until tender.

Layer the meat and cabbage with french bread and pour broth over top and a bit of mint. Let stand a few minutes before serving.

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