Bring a large pot of water to a boil. (large enough to hold the whole head of cabbage)
Score around the core on the bottom of the cabbage with a paring knife. Boil the cabbage for 2 minutes, remove the soft leaves, repeat until you have 12 leaves.
Preheat oven to 350 degrees.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
In a medium bowl combine rice, egg, milk, onion, ground beef, garlic, salt, and pepper. Set aside.
In a separate bowl combine the tomato sauce, tomato soup, brown sugar, lemon juice, Worcestershire sauce, salt and pepper to taste.
Spread a thin layer of sauce on the bottom of a 9x13 baking pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam-side down in the pan.
Pour sauce over the cabbage and cover tightly with foil. Bake 1 hour. Remove the foil and bake another 15-20 minutes. Allow cooling for 10 minutes before serving. (the sauce will thicken upon cooling)