1. Use a pot that is 6 to 8 quarts and fill 1/2 to 2/3 full.
2. Put meat into pot of water and bring to a boil.
3. Also add while bringing to boil, chopped onions, cinnamon, sauces, catsup, wine and spices.
4. Put the whole spices into a tea ball and submerge in broth.
5. Check meat and right before it starts to flake, remove from the pot and let cool.
6. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done, about 2 to 3 hours on a slow burner. This gives better flavor for the meat in the crock pot.
7. Cabbage and mint are the last things to be added.
8. Cabbage should be boiled to translucent, but not so they break up.
9. Last thing to add before you turn off heat is mint. It is the crowning touch and adds a wonderful delicate flavor to the Soupas.