Remove the outer tough leaves from the cabbage. Place the cabbage (core side down) in a large microwave safe dish and pour approximately 1/2 cup of water around the cabbage.
Microwave for 10 minutes. Carefully flip the cabbage over in the dish and microwave for another 10 minutes.
Let the cabbage cool slightly (so you can handle) and carefully remove the leaves from the cabbage. You will need 14-16 cabbage leaves. Set them aside.
In a large mixing bowl, stir together the ground beef, onion, rice, minced garlic, egg, Italian seasoning, salt and pepper.
In a separate dish whisk together the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce and brown sugar.
Cover the bottom of the crock pot with any excess cabbage leaves. Then pour 1/3 of the sauce into the crock pot on top of the cabbage leaves.
Then it’s time to prepare the rolls. Place approximately 3 tablespoons of the ground beef mixture into the center of each cabbage leaf.
Fold up the sides of each cabbage leaf and roll the leaves to form a small burrito and place it seam side down into the crock pot. Continue this process until you have 1 layer of cabbage rolls in the crock pot.
Top with another 1/3 of the sauce mixture.
Follow the same process to form the remaining cabbage rolls with the remaining leaves and mixture. Make a 2nd layer of cabbage rolls in the crock pot and top with the remaining sauce.
Cover and cook on low for 6-8 hours until the rolls reach an internal temperature of 160 degrees Fahrenheit.
Then the cabbage rolls are ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 4 days.