Cook the rice according to package instructions and set aside. Preheat the oven to 350°F.

In a large bowl, combine the ground beef, Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, black pepper, dried dill, onion powder, red chili flakes if using, and ½ cup of tomato sauce.

Mix gently until everything is combined. Do not overmix.

Bring a large pot of water to a boil. Carefully add the whole head of cabbage and boil for 8 to 10 minutes, turning partway through.

Carefully remove the cabbage from the pot. Do not discard the cabbage water.

Let the cabbage cool until safe to handle. Gently remove the softened leaves and cut out the thick core from each leaf.

If the inner leaves are still firm, return the cabbage to the boiling water for a few more minutes. Remove more leaves as they soften.

Place several cabbage leaves on the bottom of a deep 9x13-inch baking dish or roasting pan.

Working with one cabbage leaf at a time, place about ¼ cup of the beef and rice mixture onto the leaf.

Fold in the sides, then roll tightly. Place each cabbage roll seam side down in the prepared baking dish.

Continue rolling until all the filling and leaves are used.

In a bowl, whisk the remaining tomato sauce with ½ cup of reserved cabbage water.

Pour the sauce evenly over the cabbage rolls.

Cover the baking dish tightly with foil.

Bake at 350°F for about 1 hour to 1 hour 15 minutes, or until the cabbage is tender and the filling is fully cooked.

Garnish with fresh chopped dill if desired before serving.