Prep Cabbage Leaves
Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
Using a paring knife, remove the cabbage’s core.
Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down and blanch.
As the leaves loosen from the cabbage head, carefully remove them to a plate.
Repeat until you have 12-14 large leaves.

Sauce
Combine ingredients and set aside.

Rolls
In a medium bowl, combine ground meat, rice, salt, pepper, garlic powder, ground ginger, oregano, chopped onion, and egg.
Line the bottom of the slow cooker with leftover cabbage leaves.
Place the prepared cabbage rolls on top of the loose cabbage leaves. Stack them in two layers. Do not crowd. Rolls will expand as the rice cooks inside them. Use any remaining cabbage leaves or chopped cabbage to fill in any spaces around rolls.
Pour the prepared sauce evenly over the rolls in the slow cooker.
Cover and cook on LOW for 5 hours.