Stuffed Cabbage Rolls

1 large head cabbage
1 cup 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 can cream of tomato soup, undiluted, divided
1/2 cup water.
Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 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 Tbsp. meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1 1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.