1 small head cabbage

1 Tablespoon oil

1 cup chopped onions

1 can (1 lb.) tomatoes -- broken up

3 beef bouillon cubes

1 cup water

5 teaspoons Worcestershire sauce -- divided

1 pound ground lean beef

3 Tablespoons raw rice

2 Tablespoons water

1 egg

2 Tablespoons brown sugar

Pour boiling water over cabbage to cover; let stand for 15 minutes. Remove leaves; set aside. In large saucepan heat oil. Add onions; saute' for 2 minutes. Stir in tomatoes, bouillon cubes, water and 3 teaspoons Worcestershire sauce. Bring to boiling point. Reduce heat and simmer, covered, for 30 minutes. Meanwhile mix beef, rice, egg, water and remaining 2 teaspoons Worstershire sauce. Place a tablespoonful on each cabbage leaf; tuck in sides and roll up. Place extra cabbage in sauce. Arrange stuffed cabbage on top, sprinkle with brown sugar. Cover and simmer for 1 1/2 hours. Uncover and simmer until sauce is slightly thickened, about 20 minutes. Makes 16.