Boil chicken in 2 gallons water in a large stockpot 1 hour or until meat is tender.
Remove chicken, reserving broth in stockpot. Add cabbage and next 4 ingredients to chicken broth. Bring to a boil, and cook 50 minutes or until vegetables are tender.
Remove chicken meat from bone, and chop. Discard chicken bones and skin.
Add chopped chicken, mutton, and remaining ingredients to stockpot; reduce heat, and simmer, stirring occasionally, 2 hours or until mixture thickens.