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|5 lb||chuck roast, whole|
|2||onions, coarsely chopped|
|2 can(s)||whole tomatoes, diced|
|1 can(s)||tomato sauce, 15 ounces|
|1||bay leaf, optional|
|1 tsp||ground cumin|
|1 tsp||whole cloves|
|2 tsp||allspice, whole|
|1 tsp||ground cinnamon|
|1 Tbsp||garlic powder|
|3 Tbsp||worcestershire sauce|
|2 c||red wine|
|1||cabbage head, quartered|
|salt to taste|
|pepper to taste|
|4||fresh mint sprigs|
|1-2||french bread loaves|
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 2-3 hours on a slow burner, but the meat is flavored better when cooked in a crockpot.
The cabbage is added at the end and should be boiled until translucent, but not so it breaks up.
The last thing to add before you turn off heat is mint.
Serve Sopas over french bread slices.