Preheat your oven to 350F and spray a 9×13 inch baking dish. Boil a large pot of water, trim the base of a cabbage head, and submerge it to boil for 4-5 minutes until leaves peel easily. Drain the cabbage and let it cool, then carefully peel 12 pliable leaves, avoiding tears.

For the sauce, saut 1 cup of diced onion in olive oil in a skillet for 2-3 minutes until soft, then add garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer uncovered for 10-15 minutes.

Combine all filling ingredients in a bowl and mash until well mixed. Trim the tough rib from each cabbage leaf by cutting a V-shape at the base. Spoon 3-4 tablespoons of filling onto each leaf, fold the sides over, and then roll tightly from the base.

Pour the tomato sauce into the prepared baking dish, spreading it evenly. Place the cabbage rolls seam-side down in two rows. Cover the dish with foil and bake for 60-75 minutes, or until the internal temperature reaches 165F. Let rest for 5-10 minutes before serving.