Add 10 cups water and 2 cups split peas to the crock pot or stock pot. Heat 2 Tablespoons butter and 1 Tablespoon safflower oil in a frying pan. Add the chopped onions and minced garlic to the pan. Saute for 30 seconds. Add the shredded cabbage, chopped carrots, and chopped celery.
Mix in 1 teaspoon (or cube) vegetable bouillon, 1 teaspoon basil, 1 teaspoon thyme, 1 teaspoon marjoram, ½ teaspoon oregano, ½ teaspoon summer savory, ½ teaspoon sea salt, ¼ teaspoon celery seed, ¼ teaspoon ground coriander, ⅛ teaspoon sage, ⅛ teaspoon tarragon and ⅛ teaspoon pepper.
In a stock pot, bring the mixture to a boil. Then reduce the heat to medium and simmer for 1½ hours, stirring frequently. In a crock pot, cook on High for 4 to 5 hours. Remove the lid for the last 30 minutes to allow the soup to thicken. Stir in 4 Tablespoons of chopped fresh parsley (or 4 teaspoons of dried parsley).