Sopas

These are not my mothers Sopas but it's the next best thing. This recipe can be halved.

2 cups burgundy wine
10 gal water
15 lbs stew meat
6 large onions

6 oz pickling spice
16 oz beef base
2 tsp black pepper
1/2 cup garlic powder
1/4 cup garlic salt
15 heads cabbage (green)
1 tsp cinnamon
1/2 cup ketchup
Salt to taste
Fresh mint to taste- washed
Sliced day old sweet french bread

1) Soak meat with wine and onions overnight. Brown meat in big pot.

2) Add to meat granulated GF beef base, pepper, garlic salt, garlic powder and cinnamon.

3) Put pickling spice in season bag and drop into pot.

4) Add 10 gallons of water, bring to a boil  then on low heat for 4-5 hrs.

5)Add quartered cabbage after 3 hrs.

6) Add ketchup and mint 1 hr before serving

*Put meat in platter then sliced bread on top with a stick of mint and ladle juice over the top of the bread and mint.  Serve with the traditional dill pickle.