This is an old favorite in my house. I remember my mother making it for family get-togethers. (Only on her side, though. Hmmm.) My husband had had them, too, growing up, so when we came across this recipe, we tried it. Delicious! It comes from a cookbook, "Casseroles to the Rescue".
1In large kettle, place head of cabbage in boiling water for 10 minutes or until outer leaves are tender. Drain well. Rinse in cold water and remove 10 large outer leaves. (To get that many large leaves, you may have to put 2 smaller leaves together to make one roll.) Set aside.
2Take remaining cabbage and slice or grate in slivers. Place in bottom of greased 9" x 13" baking dish.
3In large bowl combine ground beef, egg, ketchup, breadcrumbs, onion flakes, and seasoned salt and mix well.
4Place about 1/2 cup mixture packed together on each cabbage leaf. Fold in sides and roll up leaf to completely enclose filling. You may have to remove thick vein from cabbage leaves for easier rolling. Place each rolled-up leaf over grated cabbage.
5Place stewed tomatoes in large saucepan.
Combine cornstarch, brown sugar, and Worcestershire sauce and spoon mixture into tomatoes. Cook on high heat, stirring constantly, until stewed tomatoes thicken. Pour over cabbage rolls.