Step 1

Using a knife, carefully cut out the core out of the cabbage. Add cabbage (without core now) to a large pot of salted water. Bring to a boil, and cook for 12-14 minutes, or until leaves gently peel off the head of cabbage. Remove 8 leaves for the rolls, and multiple other leaves for the bottom and top of the baking dish.

Step 2

Using leftover cabbages leaves, cover the bottom of a 11x8 baking dish.

Step 3

Preheat oven to 350 degrees F.

Step 4

Add water to a medium-sized saucepan, bring to a boil. Add rice, stir, cover and simmer for 20 minutes.

Step 5

In a small bowl, mix 2 cans of tomato soup, brown sugar and Worcestershire sauce together.

Step 6

In a large bowl add ground beef, cooked rice, chopped onion, egg, salt, pepper and 1/4 cup of tomato soup mixture. Mix to fully combine.

Step 7

Place 8 cabbage leaves out on a clean surface. Add ground beef mixture into the middle of each one, using all the ground beef mixture until it's gone. Roll them up and place a toothpick into each one to hold together. Place rolls into the baking dish on top of cabbage leaves.

Step 8

Pour remaining tomato soup mixture on top of the cabbage rolls. Cover with a few extra cabbage leaves on top. Cover with aluminum foil.

Step 9

Bake for 90 minutes, or until ground beef is fully cooked. Serve and enjoy!