Grease a shallow 2 quart top of range casserole, having a tight fitting lid. Rinse and cut about 1/2 the core from 1 medium head of cabbage. Shred enough of remaining head to yield 2 cups. Spread shredded cabbage in casserole. Add 1 bag leaf and 1 clove garlic (insert toothpick for easy removal). Set aside.

Boil water in large saucepan to 1 inch level. Add large cabbage leaves with 1/2 teaspoon salt, cover and simmer 2-3 minutes until leaves begin to soften, and drain. Meanwhile, heat in large skillet 3 tablespoons butter. Add and cook over medium heat until transparent 1 cup chopped onions. Remove from heat. Mix thoroughly: 2/3 c. packed precooked rice 1/4 c. thick sour cream 1/2 tsp. Worcestershire sauce 3/4 tsp. salt 1/2 tsp. Accent 1/8 tsp. pepper

Place 1/4 cup of mixture in center of each leaf. Roll each leaf, tucking ends in toward center. Fasten securely with toothpicks. Place on shredded cabbage in casserole. Pour over: 1/2 tsp. salt 1/4 tsp. Accent 1/4 tsp. pepper

Cover and simmer over low heat for 45-60 minutes or until tender. Last 10 minutes, add 1/2 cup sour cream.