Mix gelatin in with lime juice and set aside.
In a large skillet over medium-high heat, caramelize onions in oil and add salt.
Add berbere and garlic to pan and continuously stir until fragrant. Lower heat to medium-low.
Stir in tomato paste. Keep stirring until the tomato paste begins to darken in color.
Add chicken, bell pepper, jalapeño, cilantro, green chilis, carrots, and gelatin mixture. (To make vegetarian option skip adding chicken here and add dehydrated chicken in the backcountry before adding water and butter.
Over low heat simmer for 15 minutes or until most liquid is gone.
Remove from heat and add cabbage.
Spread mixture on dehydrator trays, about ¼ inch thick.
Dehydrate at 165°F or the highest setting for 12-16 hours, until the soup is completely dehydrated.
Once completely dried, let cool to room temperature.
Equally, divide all ingredients into food storage bags (add desiccant packets if available). Seal while pushing as much air out as possible.