Cut the core out of the cabbage using a knife, then submerge the head (without the core) into a pot of salted boiling water. Cook for about 12 to 14 minutes until the cabbage leaves can be gently removed without tearing.

Set aside 8 large cabbage leaves for the rolls, and reserve additional leaves to layer the bottom and top of an 11x8 inch baking dish.

Line the bottom of the baking dish with the extra cabbage leaves.

Preheat the oven to 350°F.

Bring 2/3 cup of water to a boil in a medium saucepan, then stir in the rice. Cover and simmer gently for 20 minutes until the rice is cooked.

In a small bowl, blend together the tomato soup cans, brown sugar, and Worcestershire sauce to create a sauce mixture.

Combine the ground beef, cooked rice, chopped onion, beaten egg, salt, pepper, and 1/4 cup of the tomato soup sauce in a large bowl, mixing thoroughly.

Lay out the 8 cabbage leaves on a clean surface. Place an equal portion of the beef mixture onto the center of each leaf, roll them up tightly, securing each with a toothpick, then arrange them seam-side down over the cabbage leaves in the baking dish.

Pour the remaining tomato soup sauce over the cabbage rolls. Cover the rolls with a few extra cabbage leaves, then cover the entire dish tightly with aluminum foil.

Bake in the preheated oven for 90 minutes or until the meat is fully cooked and tender.

Once baked, remove the foil, serve the cabbage rolls warm and enjoy!