I grew up eating cabbage rolls (my step-father's side of the family was Polish), but never liked the cabbage part. The filling rocked, but I hated cooked cabbage.
My husband, however, adores cabbage rolls - every single part of them. His mother usually makes a huge batch about once a year and since she lives next door, she calls my hubby over to grab a big plate of them to take home. Since today is our anniversary, I made some in his honor for our Sunday dinner this past weekend. (How "romantical," right?)
Cooking the cabbage rolls in the slow cooker keeps them super moist and really allows time for all of the flavors to meld together. I use the same filling for my stuffed green peppers and those can be done in the slow cooker, too.
You do need to allow a little time to assemble the cabbage rolls, but I often assemble the cabbage rolls the night before, store them in the fridge in an airtight container (without the V8 juice addition) and then start them in the slow cooker in the morning.
Yields 12 - 16 cabbage rolls.