slow cooker cabbage rolls

'tis the time of year for the cabbage roll.  it is pretty damp and cold here this morning so i thought these cabbage rolls would be perfect for dinner.  they are one of mike's favorites and hendrix needs to go to cabbage eaters anonymous.  seriously.  he asked for a bowl of cabbage for breakfast.  not a bad thing, i guess. did you know cabbage is high in vitamin K and C? so, you see...it's perfect for the cold & flu season.  i'll be honest.  i, too, love cabbage but the idea of cabbage rolls grossed me out.  mike leans towards "old fashioned", farmer food and sometimes it's gross.  he ordered cabbage rolls once at a small town diner and couldn't stop talking about them so i decided to make them.  turns out.  he's right.  they are delicious.  we usually eat them with mashed potatoes. for non meat eaters, like hendrix, the meat & rice can easily be replaced with quinoa, shredded veggies like carrots or zucchini, some beans for extra protein and the proceed as directed .  here's the traditional recipe...
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cabbage rolls
1 small head of green cabbage, you need the outer leaves
1 lb. of ground meat
1 small onion, very finely chopped
3-4 dashed of Worcestershire sauce
1/2 c. of quick cooking rice
1 large can of tomato juice
in a bowl, combine meat, onion, Worcestershire sauce, rice, and 3/4 cup of tomato juice.  carefully peel 5-8 cabbage leaves from the head, depending on the size of your cabbage leaves, then make an inverted “V” in the base of each leaf to remove the steam. divide mixture and using the greens, roll into “burritos”. place rolls in crock pot.  at this point, i usually shred a bunch of the leftover cabbage and place on top.  pour tomato juice on top, covering rolls, and cook on low for about 6 hours.  serve rolls with mashed potatoes and "sauce" from the crock pot.