Trim the cabbage core with a knife and place the cabbage head in a large pot of salted boiling water. Cook for about 12 to 14 minutes until the leaves can be gently pulled away without tearing. Set aside 8 leaves for rolling and keep extra leaves for lining your baking dish.
Line the bottom of an 11x8 inch baking dish with the leftover cabbage leaves.
Heat your oven to 350°F (175°C) in preparation for baking.
In a saucepan, boil 2/3 cup water and add the rice. Cover and let it cook on low heat for 20 minutes until rice is tender.
Combine the two cans of tomato soup, brown sugar, and Worcestershire sauce in a bowl and mix well.
In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, beaten egg, salt, pepper, and 1/4 cup of the tomato soup mixture. Stir thoroughly until evenly blended.
Lay out 8 cabbage leaves flat and spoon the beef mixture onto the center of each. Roll each leaf tightly around the filling and secure with a toothpick.
Arrange the cabbage rolls seam side down on top of the cabbage leaf layer in your baking dish.
Pour the remaining tomato soup mixture evenly over the cabbage rolls. Cover the rolls with a few cabbage leaves and seal the dish with aluminum foil.
Bake in the preheated oven for 90 minutes, or until the beef is cooked through and the flavors meld together. Serve warm and enjoy your homemade Polish cabbage rolls!
