Stuffed Cabbage Rolls - cooking recipe

Ingredients

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

Preparation

Cook cabbage in boiling water only until leaves fall off head. Reserve 14 to 16 large leaves for rolls and set remaining cabbage aside.
Combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well.
Put 2 to 3 tablespoons meat mixture on each cabbage leaf.
Fold in sides, starting at an unfolded edge.
Roll up leaf completely to enclose meat