Preparation Steps

• Preheat oven to 375°F (190°C).
• Remove the core from the cabbage. Place the whole cabbage in a large pot of boiling salted water for 5-10 minutes, or until the outer leaves are softened. Carefully remove from water and let cool slightly. Gently peel off the softened leaves, reserving any smaller ones for later use or to line the baking dish.
• In a large bowl, combine the ground beef, uncooked rice, egg, chopped onion, milk, salt, and pepper. Mix well until thoroughly combined.
• Cut out the thick center rib from each cabbage leaf, being careful not to cut through the leaf. If the leaves are still too large, you can cut them in half.
• Place about 1/4 to 1/3 cup of the meat mixture onto the stem end of each cabbage leaf. Fold in the sides of the leaf and then roll up tightly to enclose the filling.
• In a small bowl, whisk together the tomato sauce, water, brown sugar, and Worcestershire sauce.
• Pour about half of the sauce mixture into the bottom of a 9x13 inch baking dish. Arrange the cabbage rolls seam-side down in the baking dish. Pour the remaining sauce over the cabbage rolls.
• Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes. Remove the foil and bake for another 15 minutes, or until the sauce is bubbly and the cabbage is tender.
• Let stand for 10 minutes before serving.