Bring a large pot of lightly salted water to a boil.

Add the cabbage and cook, covered, until outer leaves peel off easily.

Peel off the 10 largest tender outer leaves.

Save the remaining cabbage for later use.

Trim out the thick rib in the center of each cabbage leaf.

In a medium saucepan of lightly salted boiling water, cook the rice for 5 minutes.

Drain the rice and rinse under cold, running water.

Drain the rice again.

In a medium skillet, melt the butter over medium heat.

Add the onion and cook, stirring often, until softened (about 5 minutes).

Add the garlic and cook, stirring, for 1 minute.

Transfer the onion and garlic mixture to a medium bowl.

Mix in the parcooked rice, ground beef, egg, savory, salt, and pepper.

Place about 1/3 cup of the filling in the center of a cabbage leaf.

Fold over the sides of the cabbage leaf.

Roll up the cabbage leaf into a cylinder.

Place the cabbage roll on a plate, seam side down.

Repeat with remaining leaves and filling.

In a blender, process the tomatoes with their juice, brown sugar, and lemon juice to a puree.

Pour the tomato sauce into a 3 1/2 quart slow cooker.

Layer the cabbage rolls in the sauce.

Cover and cook until the cabbage rolls are tender (6-7 hours on low).

Using a slotted spoon, transfer the rolls to a serving platter.

Pour the sauce into a sauceboat.

Serve the cabbage rolls with the sauce.