Galumpkis (cabbage rolls)

Ingredients:

10 leaves savoy cabbage

1 cup cooked white rice

1 egg, lightly beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef

1-1/4 teaspoons salt

1-1/4 teaspoons ground white pepper

1 (28 oz) can tomato sauce

2 tablespoons light brown sugar

2 tablespoons freshly squeezed lemon juice (one large lemon)

2 teaspoons Worcestershire sauce

Directions:

1. Leave Savoy Cabbage to sit until it reaches room temperature. Remove core with paring knife and, beginning with the outermost leaves, carefully peel back and remove ten cabbage leaves.

2. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. Using a paring knife, cut along the spine and remove about one inch of the small woody stem at the base of each leaf and discard.

3. In a large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt and pepper. Place 1/4 cup of meat mixture in center of each cabbage leaf, tuck in both ends and roll up. Pour 12 ounces of the tomato sauce into the slow cooker and spread so that it completely covers the bottom of the crock. Stack rolls in slow cooker, seam side down.

3. In a glass bowl, mix together 16 ounces of the tomato sauce, light brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.

4. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 5 hours.