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

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

Combine rice, beef, onion, Worcestershire sauce, salt, pepper, and 1/4 cup tomato soup. Mix well. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides starting at unfolded edge to completely close in 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. Bring to a boil; reduce heat and simmer on low for 1 to 1 1/2 hours or until rolls are tender. Remove rolls and cabbage and spoon sauce over all. Serve immediately.