• Preheat oven to 350°F.
• A large saucepan of water must be heated to a boil.
• Remove approximately 1 inch from the root of the cabbage.
• In a pot of boiling water, boil the entire head of cabbage for 4-5 minutes, or until the leaves are readily peeled and malleable.
• Remove the cabbage head from the scalding water and place it on a kitchen towel to drain.
• After the head of the cabbage has cooled to the touch, carefully remove 12 leaves without tearing them.

For Tomato Sauce

• Oil and chopped onion should be combined in a big skillet over medium heat. The onion should be sautéed for 2–3 minutes, or until tender. Add the crushed garlic and continue to sauté for another minute.
• In a mixing bowl, combine tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, one teaspoon of salt, and half a teaspoon of black pepper. Stir everything together to combine.
• Bring the mixture to a simmer over high heat. For ten to fifteen minutes, simmer, covered, on medium heat.

For Cabbage Rolls

• Mix filling components in a large bowl. Combine items with a potato masher.
• One cabbage leaf on a chopping block. V-cut each leaf's base to remove the stiff rib's lowest 1-2 inches.
• Fill each leaf with about 3-4 scoops of filling.
• Fold the leaf right side over the center, then the left.
• Roll the cabbage leaf from the bottom.
• Repeat with remaining filling and cabbage leaves.
• Coat a 913-inch baking dish with nonstick oil spray. Cover the dish with tomato sauce.
• Place cabbage rolls seam-side-down in two rows of six.
• Aluminum wraps the baking dish and bake for 60–75 minutes in a preheated oven.