Start by chopping the onion into small pieces and slicing the carrots into thin rounds.
In a skillet over medium heat, sauté the onions and carrots with a splash of oil for about 5 minutes until they become fragrant and start to soften, filling your kitchen with a sweet aroma.
While the vegetables cook, roughly chop the cabbage into bite-sized pieces, keeping some shredded for a softer texture.
Transfer the sautéed onions and carrots into your crockpot, then add the chopped cabbage along with the vegetable broth, diced tomatoes, salt, pepper, and bay leaf.
Cover the crockpot with its lid and set it to low for 6 to 8 hours, or on high for 3 to 4 hours. As it cooks, your kitchen will fill with the comforting scent of simmering vegetables and spices.
Check the soup after about 6 hours; the cabbage should be tender and slightly translucent, and the broth rich and fragrant. If it seems too thin, remove the lid and simmer on high for a bit to reduce and thicken.
Before serving, stir in a tablespoon of apple cider vinegar or lemon juice to brighten the flavors and add a touch of tang.
Remove the bay leaf and give the soup a gentle stir. Ladle into bowls, garnish with fresh herbs if you like, and enjoy the warm, comforting flavors in every spoonful.
Serve hot with crusty bread or enjoy as is for a simple, nourishing meal that feels like a warm hug.
