Portuguese Sopas - cooking recipe

Ingredients

4 lb. stewing beef, cut into chunks
2 qt. water
2 bay leaves
10 whole cloves
10 whole allspice
2 Tbsp. whole cumin seed
2 cinnamon sticks or 1/2 tsp. cinnamon
3 large garlic cloves, peeled and minced
1 small can tomato sauce
1/2 tsp. salt
1 head cabbage, trimmed and cut into slim wedges
fresh mint leaves
2 loaves day-old sweet French bread
4 Tbsp. Worcestershire sauce
1 c. red wine
1/4 c. catsup
1/4 c. tomato paste
2 large onions, chopped

Preparation

Cook beef in 2 quarts water at a low boil for about 1/2 hour periodically, skimming foam off the top.
When all foam is removed, add spices (except salt), Worcestershire sauce, wine, catsup, tomato paste, tomato sauce and onions.
Simmer over low heat for 3 hours until meat is almost done and broth is thick. Add salt and cabbage and simmer until cooked through for about an hour.
Remove stew from heat; cool slightly.
Serve in a large bowl, pouring stew over pieces of sliced, day-old French bread that has been toasted slightly.
Garnish with fresh mint leaves.