This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.


Recipe Summary

15 mins
4 hrs 30 mins
4 hrs 45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.

  • Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

Cook's Note:

As a variation, I will add various root vegetables. My favorites are red and white beets, and/or carrots.

You can also make this in a slow cooker; cook on Low, 6 to 7 hours. Add cabbage in the last 1/2 hour.

Nutrition Facts

464 calories; protein 33.8g; carbohydrates 11.1g; fat 31.5g; cholesterol 115.8mg; sodium 149.3mg. Full Nutrition

Reviews (5)

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6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
This recipe is very close to the one my in-laws make. I enjoy it over day old Sliced French bread with dried or fresh mint sprinkled on top. Then the liquid is poured over the bread so it soaks up and gets a little soggy. The meat placed on top of the bread. The recipe creator is correct it is very rare that you will have left overs but if you do which happens on occasion it is even better heated up the next day. The only thing our family does that is a little different is I add a cup to 2 cups of white wine about an hour before the end of cooking. I also add a small can of tomato sauce or about 1/2 cup of ketchup to the liquid at the start. I like to rub and coat the meat with the dry spices. Also after pouring in enough water to cover I also like to created a spice ball using whole cloves allspice berries pickling spices a cinnamon stick whole cumin seeds which I wrap in cheese cloth and let float around in the bottle as it cooks. Read More
Rating: 5 stars
The recipe was great!! I added some sweet red wine and a little tomato sauce...AWESOME!! Used my Instant Pot I got for Christmas and done in 45 minutes. :) Read More
Rating: 5 stars
very similar in taste to the Festa Sopas served in my small Central Valley California town back in the 60s and 70s. I see other recipes for this festival meal call for collard greens so next time I'll try it with them rather than cabbage. I don't remember it being so very filling, but my husband and I loved every bite. Any tips on clarifying the broth would be appreciated. My broths always become cloudy. Very annoying. Read More
Rating: 5 stars
This Recipe was excellent. Ive been eating portuguese sopas all my life and have my mothers recipe. This recipe is the same as hers except you add 1 tsp of pickling spice and nutmeg. We also like to add other vegis in that we have like potatoes or carrots just to add variety to the meal. I also use more salt and mint than this recipe calls for. however, it's made and tastes the same way made in the Azores and I've eaten all my life Read More