I've been missing my mother's Jewish-style stuffed cabbage and, since the main thing that keeps me from making it is the labor-intensity of it, I've been thinking of turning it into a casserole. Some internet recipes use a slow cooker, which I do not have. The recipes vary as to whether of not to saute the beef and onions or use them raw, and whether or not to cook the rice first. Of course they are also all over the place as to cooking time and temperature.
Does anyone have firsthand experience with this type of dish? I'm not looking for a recipe since I love my mother's version but some help with technique.