Re: Crock Pot Cabbage Rolls
I just made my Galumpki last weekend. I use 1 lb. ground round, 1 lb ground pork, 1 egg, 2 cups rice, garlic powder, basil and pepper for the filling.
I keep 2 big heads of cabbage boiling and peel the leaves off as they free up. It's inefficient, but makes every single galumpki perfect. I use Tomato juice too, and use light brown sugar, however, I just mix it to taste the old fashioned way. I pour a bunch of juice into a bowl and test the right amount of brown sugar until it's just right.
I then let the whole thing set in the fridge for at least one day and let everything combine. Then I put it in the oven for an hour at 350. The brown sugar is the key. Gives the whole thing that little "zing" that our grandmothers recipe lacked...