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Category : Crock Pot and Slow Cooker
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Comment(s) : 0


5poundchuck roast, whole
2eachonions, chopped
2eachtomatoes, whole, cans, diced
1eachtomato sauce, 15 oz can
1eachbay leaf (optional)
1teaspooncumin, ground
1teaspooncloves, whole
2teaspoonallspice, whole
1teaspooncinnamon, ground
1tablespoongarlic powder
3tablespoonworcestershire sauce
2cupred wine
1eachcabbage head, quartered
1salt, to taste
1pepper, to taste
4eachmint, fresh, sprigs or dried
1-2eachfrench 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 on a slow burner about 2 to 3 hours. Better flavor for the meat in the crockpot.

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 Soupas.

Serve Soupas over french bread slices, also have a buttered piece of bread too and enjoy!

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