2 lbs. chuck roast

2 T. oil

1 large onion, chopped

3 cloves garlic, chopped

3 tsp. allspice

10 peppercorns

2 bay leaves

2 T. brown sugar

2 T. wine vinegar

1 cup tomato sauce

1 cup white wine

2 cups beef broth

1/2 small head cabbage, chopped

4 cups chopped kale

6 stalks mint

In a large pot place first 7 items. Cover and bring lo boil. Let simmer for 2-3 hours until meat is tender. Remove meat and strain broth to remove spices. Remove excess fat also. Return meat and stock to pan. Ada tomato sauce and wine. Add broth when liquid begins to cook away. Add the kale and cabbage and cook another 30 minutes. Put crusty bread pieces and mint in serving bowl and pour the soup over it. Serves 8.