1 cup cooked white rice
1 1/4 cups beef broth
1/2 medium head cabbage, shredded
1 onion, diced
1 pound carrots, diced
1/2 pound Swiss cheese
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 (16 ounce) can tomato juice
1 tablespoon chopped fresh parsley
1 teaspoon sour cream
2 tablespoons milk
2 teaspoons mayonnaise
2 tablespoons Italian seasoning
Place cooked rice in a large bowl. Microwave rice for 5 to 10 minutes to tenderize. Stir in beef broth, cabbage, onion, carrots, Swiss cheese, Worcestershire sauce, oregano, basil, tomato juice, carrot mixture, and tomato crumbs. Spread liquid mixture over rice and toss to coat.
Place round pancake discs on a large colander and salt the water and rice mixture. Bring a large pot of water to a boil; boil and stir for 5 minutes, or until rice is tender. Drain, cool and drain. In a large bowl, stir together rice, meat mixture, Worcestershire sauce, oregano, basil, tomato juice, carrot mixture, tomato crumbs, tomato liquid, tomato purée, tomato paste, garlic powder, salt, pepper and 1 cup milk.
Place large bowl of rice, meat mixture, Worcestershire sauce mixture and tomato purée mixture on bottom of nonstick pot and place pan on stove. Pour marinara sauce over all and pour olive oil over top.
Place pork on rack in large slow cooker. Cook on high for 6 to 8 hours (expect to get 8 or more hours).
Remove chicken from broth, place on rack in slow cooker. Cook on medium-low for 8 to 10 hours, turning chicken once to maintain an even coating.
Remove bird from liquid broth and place on rack and cook for 8 to 10 hours, turning once and cooking skin side down. Serve warm.