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Trim fat from meat. In a small bowl, combine oregano, cumin, paprika, pepper and salt. Sprinkle mixture evenly over meat; rub the seasoning in with your fingers.
Coat a medium nonstick skillet with cooking spray; heat the skillet over medium heat. Add meat to the skillet; cook on all sides until browned.
Meanwhile, in a 1 ½- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.
Cover and cook on the low-heat setting for 7 to 8 hours or on the high-heat setting for 3 ½ to 4 hours. If no heat setting is available, cook for 5 to 5 ½ hours.
At this point, if using the low-heat setting, turn to the high-heat setting (or if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more.
Using a slotted spoon, transfer cabbage, meat and carrots to a serving platter.