1.Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. When cool enough to handle trim the ribs on each leaf to make it pliable.
2.In a sauce pot, add the rice and cook with the amount of water specified on the package but only cook the rice for 15 minutes. Drain and set aside.
3.Rinse the sauce pot used to cook the rice, and add the tomato sauce, sugar and Worcestershire sauce simmer on low until all of the sugar is dissolved. About 5 minutes.
4.In large bowl, combine rice, egg, milk, butter, onion,garlic, ground beef, salt, pepper,paprika and about 1/2 to 3/4 cup of the sauce mixture, mix very well.
5. Lay out one cabbage leaf at a time on a cutting board and place about 1/4 cup of meat mixture in center of each cabbage leaf, Fold the bottom of the leaf up over the meat and tuck slightly, Fold each side in and the begin rolling up like an egg roll. Place rolls in a deep dish pan and pour the remainder sauce over cabbage rolls. Cover with a lid or foil or if you want you can used the Turkey sized Reynolds cooking bags for easier cleanup.
6.Cover, and cook at 350 degrees for 2 to 3 hours in the oven or in a large crock pot for 8 hours cooked on low.
Freezes extremely well. Any left over sauce can also be frozen for future use.