Combine the pork, rice, onion, garlic, pine nuts, raisins, dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl.
Place the meat mixture in the center of the cabbage leaves, dividing evenly. Roll the leaves over the filling, folding in the sides of the leaves as you go.
Combine the marinara and 1/4 cup water in a 4- to 6-quart slow cooker. Top with the stuffed cabbage, seam-side down. Cover and cook until the meat is cooked through and the rice is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
Serve the stuffed cabbage topped with the sauce and additional dill. Tip It is easiest to make the rolls using large leaves (6 to 8 inches). When you run out of large leaves, overlap small ones to create a bigger surface and hold in all of the filling.
