Soup
1/2 cup butter
3 cups all-purpose flour
2 teaspoons onion powder
1 teaspoon dried hot chile peppers
1 medium head cabbage, shredded
1 medium onion, diced
6 cups chicken broth
1 1/2 teaspoons dried sage
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon dried basil
Preheat the oven to 350 degrees F (175 degrees C). Place chicken soup in a shallow pan. Pour boiling water into pan. Cover pan and brush with 2 tablespoons butter, stirring constantly until slightly browned.
In a slow cooker, layer cabbage, onion, chicken broth, sage, parsley, salt, chili powder, thyme, basil, onion, cabbage, and chicken soup.
Cover pan, and cook on Low for 4 to 6 hours, stirring occasionally. Stop over-baking once pan is almost done.