Bring a large pot of salted water to a boil. Add the whole cabbage head and cook for about 2-3 minutes until the outer leaves soften. Remove and let cool.

In a large bowl, mix together the cooked rice, ground beef, egg, minced onion, chopped parsley, and garlic. Add Worcestershire sauce, salt, and pepper to taste, and blend well.

Once the cabbage leaves are cool enough to handle, lay a leaf flat and spoon a generous amount of the meat mixture onto the stem end. Roll it up tightly, tucking in the sides as you go. Repeat until all the filling is used.

In a large pot or baking dish, spread a bit of tomato sauce on the bottom. Place the cabbage rolls seam-side down, and cover with the remaining sauce.

Simmer on low heat for about 45 minutes, or bake in a covered dish at 350°F (175°C) for the same duration.