Cut stewing beef into chunks.

Place beef in a large pot with 2 quarts of water.

Bring to a low boil, skimming foam periodically for about 30 minutes.

Once all foam is removed, add bay leaves, cloves, allspice, cumin seed, cinnamon, minced garlic, tomato sauce, Worcestershire sauce, red wine, catsup, tomato paste, and chopped onions.

Simmer over low heat for 3 hours, or until meat is almost done and broth is thick.

Add salt and cabbage.

Continue simmering for about 1 hour, until cabbage is cooked through.

Remove stew from heat and let cool slightly.

Slice day-old French bread and toast lightly.

Serve the stew in a large bowl over the toasted bread.

Garnish with fresh mint leaves.