Bring your cooking liquid for your rice to boil in a small pot and add your rice to cook.
Cook following manufacturers instructions and then set aside.
In a separate large bowl, add the meat, onion, garlic powder, onion powder, egg, salt, cumin, and Creole seasoning. Add in your cooked rice and mix to combine.
In a separate pot that is large enough to set a colander inside of it, add a small amount of water to the pot and put your cabbage head in the colander and cover.
Bring the water to boil and let the cabbage steam for 3-4 minutes.
Remove and repeat with the second head of cabbage.
Remove your second cabbage head and let cool until you are ready to build your cabbage rolls.
In one last separate pot, make your sauce.
Melt the butter and add in the chopped onion.
Cook until browned and then add in your tomatoes, garlic powder, apple vinegar, sugar and salt. Bring to a low boil and then reduce heat to low.
Let cook for 15 minutes.
Carefully peel off the cabbage leaves of the first head of cabbage.
Using a measuring cup (I used 1/4 cup) or a large spoon, scoop your meat/rice filling and put it in the middle of the cabbage leaf.
Tuck in the sides and roll the cabbage leaf up, making a small package.
Set inside of your slow cooker.
Repeat until all of your meat filling is used.
Pour your sauce on top of your cabbage rolls and set your slow cooker to low.
Cook for 8-10 hours.