Galumpkies aka Swedish Cabbage Rolls

At Christmas time 2000, Corinna Powers from the Chula Vista Mom's Group, compiled a holiday cookbook of some of the members favorite recipes. This was one of Corinna's contributions and was passed down from grandmother to mother to Corinna.

Cabbage has been on sale lately and today is a busy day so I just started this in the slow cooker and we can have it tonight with a pot of rice. It can also be served with mashed potatoes and Hawaiian bread and is great winter time comfort food if you like cabbage rolls.

12 large cabbage leaves

Filling:

1 egg slightly beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef or turkey
1/3 cup uncooked rice

Sauce

16 oz canned tomato sauce
2 Tbsp. lemon juice
2 Tbsp. brown sugar
2 tsp. Worcestershire sauce

(I also add a dash or two of tabasco.)

Immerse cabbage leaves in a large pot of boiling water and cook for 3 minutes or until limp. In a large bowl combine egg, milk, onion, salt, pepper, meat and rice. Place about 3 Tbsp. meat mixture in center of each cabbage leaf. Fold in sides and roll ends over meat mixture. You can use a toothpick to hold in place if you with.

In a small bowl combine the sauce ingredients. Place rolls in slow cooker, pouring sauce over each layer as you work your way up. Pour any remaining sauce over the rolls. Cover and cook on low for 6 to 7 hours. Expect that the meat may still look pink when done cooking thanks to the sauce. This is normal. Serve hot topped with sauce.