1. Preheat oven to 350°F.

2. Bring a large pot of water to a boil.

3. Cut and remove about 1 inch from the bottom of the head of cabbage.

4. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
5. Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.
6. Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.

Tomato Sauce:

1. Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.

2. Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.
3. Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.

Cabbage Rolls:

1. Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
2. Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
3. Add in about 3-4 tablespoons of the filling mixture into each leaf.
4. Fold the right side of the leaf over the filling and then fold the left side over.
5. Starting at the base, begin rolling the cabbage leaf up.
6. Repeat the above steps with the remaining filling and cabbage leafs.
7. Spray a large 9x13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.
8. Place cabbage rolls, seam-side-down, in two rows of six rolls.
9. Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.