Cut the core from the cabbage head and separate leaves. Rinse leaves and set aside.
Bring pot of water to a boil. Once boiling, dip leaves into boiling water until limp. Place on plate and repeat with remaining leaves. Remove core from back of each leaf and set aside.
Preparing Filling
In a large mixing bowl, combine raw ground chuck and 1/2 cup fully cooked white rice. Season with salt, pepper, garlic, and add ketchup, onions, and Worcestershire sauce. Mix until evenly combined.
Assembly
Spoon mixture into your hands and lightly shape into oval ball. Place into a cabbage leaf, roll, and set into baking dish. Repeat until remaining filling is used.
Preparing Sauce and Cooking Rolls
Sautee olive oil, chopped onion, brown sugar, red wine vinegar, blended tomatoes, and can of tomato sauce in a large sauce pan over medium heat. Season with salt, pepper, and garlic salt. Simmer for 5 minutes.
Place cabbage rolls in sauce seal side down. Cover with sauce and cook on low heat for approximately 45 minutes.