1 lg. head cabbage
1 c. quick cooking rice, cooked & cooled
1 lb. lean ground beef
1 med. onion, chopped
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 can (10 3/4 oz.) cream of tomato soup, undiluted, divided
1/2 c. water

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set remaining cabbage aside.

Combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Repeat with remaining meat and leaves.

Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1-1 1/2 hours until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. Yield 4-6 servings.