Clean, rinse and pat the corned beef dry with papper towel. Set aside. Remove the onion's outer dry layer and then cut into quarters. Clean and then cut the potatoes in half. Chop the carrots top and tips off then peel and slice in half.
Place corned beef in the cooker. Add water, spice seasoning (that came with the corned beef), onion, garlic, potatoes, carrots & bay leaves. Place lid on.
Slow cook on for 4 hours on high or for 8 hours on low.
Meanwhile, remove the cabbage core/stem and cut into 4 wedges. Discarded the core. After the time is up, add cabbage to the cooker (try to submerge in the water). Cover with lid. Cook on high for 1 hour or low for 2 hours or until the cabbage & beef become fork tender.