Lay these rolls seam side down in the slow cooker bowl.
Continue rolling and placing the cabbage in the bowl on one level, and then start to stack them, still placing them seam side down, until you run out of filling and or leaves.
Cover the cabbage rolls with the remaining bacon and slowly pour in 1 – 2 cups of chicken stock.
Cover with the lid and cool on low for approximately 4 -5 hours.
After two hours, remove the lid and check liquid levels. Add adding more stock if it’s running low.
If you using a regular head of cabbage, freeze the whole head of cabbage for a few days and then let thaw overnight in a bowl. This will soften the cabbage leaves and make them more pliable. Alternatively, you can boil the whole head of cabbage in salted boiling water, removing the outer leaves as they become soft and pliable. IN BOTH CASES, you need to remove the core in order to remove the leaves easily. Take a paring knife and cut out the core of the cabbage, releasing it from the leaves. Freezing is much a much easier method, it just takes time for it to freeze and thaw.