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Bring a large saucepan of water to the boil. Add the whole cabbage and cook, turning halfway, for 5 minutes or until lightly blanched. Carefully transfer the cabbage to a colander to drain. Set aside for 5 minutes to cool slightly.
Meanwhile, combine the mince, rice, shallot, dill and allspice in a large bowl. Season well.
Gently peel away 10 whole leaves from the cabbage. Reserve remaining cabbage for another use (see tip). Cut away any thick pieces of core. Slice larger leaves in half crossways.
Place about 2 tbs mince mixture on the stem end of a piece of cabbage. Fold in the bottom end and 2 sides and roll up to enclose. Place in a lightly greased 5.5L slow cooker. Repeat with remaining mince mixture and cabbage leaves. Pour over the chicken stock. Cover and cook on Low for 4 hours or until mince is cooked through, cabbage is tender and liquid has almost all been absorbed.
Transfer 125ml (½ cup) liquid from the slow cooker to a bowl. Add the cornflour and stir well to combine. Add the cream and lemon juice and stir well to combine. Pour over the cabbage rolls. Cook, covered, on Low for a further 30 minutes or until the sauce has thickened.
Divide cabbage rolls among serving plates. Top with extra dill and micro herbs.