Served as starter. Non-vegetarian dish.

Portuguese

5 lbs. Chuck Roast, whole

2 Yellow Onions, chopped

2 cans Whole Tomatoes, diced

1 (15 0Z.) can Tomato Sauce

1 Bay Leaf, optional

1 teaspoon Cumin, ground

1 teaspoon Whole Cloves

2 teaspoon Allspice, whole

1 teaspoon Cinnamon, ground

1 Tablespoon Garlic powder

3 Tablespoon Worcestershire Sauce

1/2 cup Cats-up

2 cup Red Wine

4 quart Water

1 Cabbage head, quartered

Salt and Pepper to taste

4 fresh Mint Sprigs (Or Dried)

1 Or 2 loaves of French Bread

Use a pot that is 6 to 8 quarts and fill 1/2 to 2/3 full. Put meat into pot of water and bring to a boil. Also add while bringing to boil, chopped onions, cinnamon, sauces, cats-up, wine and spices. Put the whole spices into a tea ball and sub-murge 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 crock pot. 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 Soup.

Serves: 8-10

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