Okay.

Crock Pot, you got.

So, you get a cabbage, cut it up how you please. I just cut it one way at half an inch per division, then turn it and cut it again. I don't core mine completely because I like the chunky bit in the middle.

Toss that into the crockpot. There's your base.

Then, just chuck in the following:

• Shredded carrots (to fill you up)
• Orange pepper (for citrus tang)
• Fresh broccoli crown, chopped to bite size (adds texture and iron for strong blood)

Spices, added to taste:

• Ground Cayenne Pepper (for much needed heat)
• Garlic Salt (Momma's secret ingredient, aka best thing on earth)
• Sea Salt (use a lot, for them electrolytes)
• A splash of Apple Cider Vinegar (to help break down the vegetables and add depth of flavor, don't go overboard or you'll end up with sauerkraut)
• A decent amount of black pepper (Adds depth of flavor, I use coarse ground that pops in your mouth.)

Then fill up to the cabbage line with water, slap on the lid, and let her go for about 3 hours or until the cabbage is tender.

Stinks up the house, but once you associate it with the taste it's totally worth it.

What I described can fill about around a 2-gallon tupperware container of soup. It'll last you a week if you're fasting. The juice/broth alone is fantastic, and is a good hunger-stopper if you're fasting. Just a small cup and you're good.

Edit: Oh, and red-pepper flakes if you want it to pack a punch.

Ever have solyanka or borscht? Very good cabbage centered soups!

Solyanka recipe. Feel free to substitute meats. E.g don't like ham? Use chicken!

Borscht recipe. Again, you can play around with ingredients somewhat if desired. Both of these soups are considered like "gumbo" or chili in the Baltics. Sort of a "throw whatever ya got into the soup, just dont skimp on the tomato dille, and beets" lol.