Add the water: Pour the water gently around the edges of the slow cooker so you don’t wash off all the seasoning. The liquid should come about one-third to halfway up the vegetables; they will release additional juices as they cook, creating a rich, savory broth.
Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the potatoes are very tender when pierced with a fork and the cabbage wedges are soft and silky but still hold their shape.
Adjust seasoning and serve: Taste the broth and vegetables, then adjust with additional salt and pepper if needed. Use a large spoon to carefully lift out the cabbage wedges and potatoes, spooning some of the hot buttery broth over each serving. Serve straight from the
