Preheat your oven to 375°F (190°C). Remove any damaged outer leaves from the cabbage, rinse and cut out the core.

Bring a large pot of water to a boil. Add the cabbage and boil for 8-10 minutes until leaves soften.

Remove the cabbage, allow to cool, and separate 12 large softened leaves. Trim the thick center rib.

Heat 1 tablespoon of olive oil in a skillet. Sauté onion for 4 minutes, add garlic and cook for 30 seconds.

In a bowl, combine beef, cooked rice, sautéed onion and garlic, egg, Worcestershire sauce, and spices. Mix gently.

Divide the beef mixture into 6 portions. Overlap 2 cabbage leaves, place filling in the center, and roll tightly.

In a saucepan, heat remaining olive oil. Add tomato paste, cook for 1 minute, then add tomatoes and broth. Stir in sugar and oregano.

Spread half of the sauce in a baking dish, arrange cabbage rolls seam side down, spoon remaining sauce over them, and cover with foil.

Bake for 55 minutes. Remove foil, spoon sauce over rolls, and bake uncovered for another 15-20 minutes.

Let rest for 10 minutes. Garnish with parsley and serve warm.