The tangy citrus tomato sauce here evokes the beauty of treasured holiday recipes that have been passed down through the years.

12 cabbage leaves, removed from stem
1 pound ground beef
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup finely minced onion
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 can tomato sauce (8 ounces)
1 tablespoon light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice

1. Cut out the thick vein from the bottom of each cabbage leaf, making a V-shaped notch.

2. Blanch leaves for a few minutes in boiling water until slightly softened, then separate leaves and set aside.

3. In a large bowl, combine ground beef, rice, egg, milk, onion, salt and pepper.

4. In a small saucepan over low heat, simmer tomato sauce, brown sugar, Worcestershire sauce and lemon juice. Stir to combine.

5. Place a cabbage leaf on a flat surface and place a tablespoon or more of the meat mixture in the center of the leaf.

6. Roll from the bottom of the cabbage leaf and tuck in the edges as you roll. Continue until you use all leaves and meat.

7. Coat the inside of a slow cooker with cooking spray and place rolls seam side down into it. Pour the sauce mixture over the rolls, then cover and cook on low 6 hours.

Serves 6.