Portuguese Sopas

 

3 or 4 lb. seven bone roast or chuck roast

2-3 T. pickling spices

black pepper

1 large onion, chopped and browned

1 8 oz. can tomato sauce

1 can water

2 bunches mint (some to cook with, some for bread)

2 cabbages-quartered

2 loaves sweet French bread

 

Brown meat with flour. Place in roaster or crockpot and cover with tomato sauce, water, some mint, pepper, and browned onions. Place pickling spices into container or wrap up with cheesecloth and also place in roaster/crockpot. Cook at 325* for 2 1/2-3 hours. (crockpot..all day) Take meat out of pan and set aside. Add one large (40 oz.)? can chicken broth or 4 small cans into pot. Add salt if needed. Bring to boil and add the quartered cabbage. Simmer for 1/2 hour till tender. In a big bowl arrange a layer of sliced French bread and then some mint sprigs, then another layer of bread, another layer of mint…with some mint on top. Pour hot juice that the cabbage was cooking in over the top of this bowl, a ladle at a time. Serve with meat and cabbage.