DO-AHEAD TIP: Prepare cabbage (see recipe) and cook rice.
If you haven't already prepared the cabbage, carefully remove the leaves from the head, trying to keep them whole. Scald them in boiling water till just wilted then drain them on paper towels to cool; set aside.
Chop any remaining cabbage and place it on the bottom of a slow cooker. In a large bowl, combine
meat, rice, onion, egg, salt and pepper; blend well. Place about 1/4 cup of meat mixture in the center
of each cabbage leaf; fold edges to the inside and roll ends over meat mixture; secure each roll with a
toothpick. Place rolls evenly on top of the chopped cabbage in the slow cooker.
In a medium bowl, combine vegetable juice, tomatoes, thyme, salt and pepper; pour over cabbage rolls.
Cover and cook on for LOW 7 to 9 hours.