In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.

Trim the fat from the brisket and if necessary, trim the brisket to fit into the slow cooker. (Do not use the seasoning package if one comes with the brisket). Place the brisket on top of the vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon of salt. Pour the broth over the brisket.

Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.

If using low setting, turn cooker to high and add the cabbage wedges; cover and cook for 30 to 60 minutes more or until the cabbage is tender.

Transfer meat to a cutting board and thinly slice the meat across the grain. Place meat slices on a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and serve.