Thanks to both of you, I did try googling for a non-slowcooker recipe but didn't find any that I liked as much as this. I think that an hour should do it, I found a page that converted regular recipe times to slow cooker times and just reversed it and that came up with 1 to 1 and a half hours. I just have one concern though that page said that often you need less liquid in a slow cooker than in a regular oven recipe so I'm wondering if this recipe will need more - here it is:
* 12 leaves cabbage
* 1 cup cooked white rice
* 1 egg, beaten
* 1/4 cup milk
* 1/4 cup minced onion
* 1 pound extra-lean ground beef
* 1 1/4 teaspoons salt
* 1 1/4 teaspoons ground black pepper
* 1 (8 ounce) can tomato sauce
* 1 tablespoon brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon Worcestershire sauce
1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover, and cook on Low 8 to 9 hours.
Just to give credit where credit is due this recipe is courtesy of BJ on the allrecipes.com site. If there are any alterations anyone thinks should be made please let me know, thanks again.