Gather all the ingredients.
Fill up a large pot with water and bring it to a boil. Submerge the cabbage and cook it for 5-10min. or until its leaves soften. Put the cabbage on a plate and cut off 10 or more leaves, always starting at the core. Set aside and let cool.
Cook rice (1/2cup rice + 2 1/2 cup water). Any type of rice will work. Place cooked rice in a bowl, season with salt, garlic powder, onion powder and pepper. Mix and let cool completely.
Mix meat and cold rice.
Prepare the leaves.
Place 1/2 cup to 1cup of meat mixture (depending on how large you want the rolls to be) on top of the leaf.
Cover the meat with leaf top and encase with its sides. Roll until the end.
One by one place the rolls inside the slow cooker. Make sure they are packed tightly.
Add water (only enough to submerge the rolls), vegetable base (or vegetable cubes if using), one can of tomato sauce, and 1 tbsp of sugar (optional).
Cover the slow cooker and set the clock on low for 6 hours.
In a small sauce pan, warm up one can (15oz) of tomato sauce. Season with salt, sugar and pepper. Serve immediately with cabbage rolls.