In a large mixing bowl, combine the ground beef, Worcestershire sauce, egg, cooked rice, minced onion, parsley, salt, pepper, dill, onion powder, red chili flakes (if using), and ⅔ cup tomato sauce.

Mix thoroughly until all ingredients are well combined.

Place the whole, cleaned head of cabbage into a large pot of boiling water.

Cover with the lid slightly ajar and cook for 8–10 minutes, until the outer leaves are soft and pliable.

Carefully turn the cabbage halfway through cooking, if needed.

Once cool enough to handle, gently remove the leaves one at a time.

Trim away the thick core from each leaf.

Grease a 9×13-inch baking dish.

Line the bottom of the dish with a few cabbage leaves to create a base.

Place a portion of the meat mixture onto a cabbage leaf.

Roll it up tightly, tucking in the sides to secure the filling.

Arrange the cabbage rolls seam-side down in the prepared baking dish.

In a small bowl, combine the remaining 1 cup tomato sauce with ½ cup water.

Pour the sauce evenly over the cabbage rolls.

Cover the rolls with additional cabbage leaves if desired, then tightly cover the dish with aluminum foil.

Bake until the cabbage rolls are fully cooked through and tender.