Add *baby potatoes, carrots, and onion to the slow cooker. Place the brisket on top of the vegetables. Sprinkle the spice packet over the top of the meat.

Pour in the broth - it should almost cover the brisket, coming all the way up the sides of the meat. Cover and cook on low heat for 7 hours.

Add the chopped cabbage and cook for 1 more hour.

Using a slotted spoon, transfer the cooked vegetables to a platter. Slice the meat and add to the platter with the vegetables. Serve with mustard, horseradish, and fresh parsley on the side.