Gather all your tools: a sharp knife, cutting board, and your slow cooker.
Start by chopping the cabbage into large, rough chunks—this helps it soften evenly during cooking.
Slice the carrots thinly, revealing their vibrant color, and dice the onion into small pieces.
Mince the garlic cloves finely and set everything aside for easy assembly.
Layer the chopped cabbage, sliced carrots, diced onion, and minced garlic into the bowl of your slow cooker, spreading them evenly.
Pour in the broth, then stir in the tomato paste, ensuring it disperses into the liquid for a rich, savory base.
Season the mixture with salt, pepper, and a pinch of smoked paprika for depth and a hint of smokiness.
Cover the slow cooker and cook on low heat for 6 to 8 hours, until the cabbage is tender and the flavors meld into a fragrant broth.
About halfway through, give the soup a gentle stir with a wooden spoon if possible, to help everything cook evenly.
Once the cooking time is up, check that the cabbage leaves are soft and slightly translucent, and taste for seasoning adjustments.
If desired, squeeze a little lemon juice or sprinkle fresh herbs on top for a bright finish.
Serve the soup hot in bowls, savoring the warm, hearty aroma and tender vegetables in every spoonful.
