The first time my parents went out of town and left my teenaged brother and I home alone for the night, I seized freedom with both hands and...cooked cabbage rolls. What a rebel I was ;) I have ever since had a soft spot for all sorts of cabbage rolls, as I mark that recipe as the first time I ever *really* planned and cooked a meal.
The original recipe comes from the behemoth European cookbook "The Silver Spoon", though I have experimented wildly with storage and delayed-cookery options, rewrote the recipe to use less weird measurements and upped the vegetable ante. SS assumes that you will have time to prepare the leaves, prepare the filling, roll the rolls and cook them all at once. Bwahahahahahaha! I made the rolls and froze them individually, then cooked mine from the frozen state on the stovetop. Turned out really well. I'd guess that the crockpot will work just as well, though thawing the rolls first would make fitting them into the pot (on the stovetop or in the crockpot) easier. You can also bake them in the oven, but that will take longer and you really will need to thaw them first.
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