In a saucepan add in your water and rice and bring to a boil
Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed. Should take about 20 minutes.
Use a sharp knife to cut a deep circle around the core and remove it
Bring a large, wide saucepan of lightly salted water to a boil.
Lower the whole cabbage leaves into a large pot of boiling salted water for 2 to 3 minutes.
Pull them off gently with tongs and set aside
In a bowl, combine ground beef, par-cooked rice, finely diced onion, minced garlic, egg, Worcestershire sauce, fresh parsley, salt, and pepper
Mix gently with your hands until just combined
Lay a cabbage leaf flat on your work surface.
Place about 3 tablespoons of filling near the base of the leaf.
Fold the sides in, then roll up from the bottom, just like a burrito. Don’t roll too tightly. The rice expands as it cooks and needs room to breathe.
Spread a thin layer of sauce across the bottom of a large baking dish.
Arrange the rolls seam-side down in a single layer.
Pour the remaining sauce generously over the top, making sure every roll is covered.
Cover and bring to a boil for 40 minutes.
Baste with sauce from time to time to ensure all cabbage rolls don't dry out.
Once timer is up and beef is cooked through, remove from heat
Serve and enjoy!!