In a skillet, saute onions, garlic and carrots in olive oil for about 3-4 minutes, or until onions become soft. Crumble ground turkey into the pan and cook until no longer pink, stirring and breaking up any large chunks. Place meat and vegetable mixture into a slow cooker. Add tomatoes and cabbage.
Pour broth over top.
Cover and cook on high for 6-7 hours or until cabbage is tender.
Add salt to taste, starting with 1/2 teaspoon and working up from there.
Serve with a dash of freshly ground pepper and a slice of crusty bread.