Wash the cabbage leaves. Steam in covered saucepot or in microwave until just tender, 8-10 minutes. You want them to be bendable.
Brown the ground meat in a medium skillet. As soon as there’s no pink remaining, stir in the chopped onion and minced garlic.
Cook until the onion is becoming transparent, then add the salt, pepper and Worcestershire sauce.
Stir in the cooked rice and cover; simmer on low for a few minutes.
Drain the cabbage leaves.
On a plate or a salad bowl, spread out one leaf and sprinkle with salt.
Spoon 1/6th of the filling mixture onto the leaf near the thickest part of the stem.
Roll the edge of the cabbage leaf over the filling.
Fold each of the sides over so you can roll the filled part towards the opposite end of the leaf, making as neat a little package as possible. The cabbage doesn’t always fully cooperate, but do the best you can.
Lay the cabbage roll seam-side down in a medium saucepot with a lid.
Repeat with the remaining cabbage leaves and filling. You can fasten them with string or toothpicks if you want, but they won’t be going anywhere far, so that may not be necessary.
Stir together the honey, diced tomato (or sauce) and beef stock. Pour it over the cabbage rolls to just barely cover them. You can add more stock or water as needed.
Simmer, covered, for 45-60 minutes, or longer.
Makes 6 cabbage rolls, or about 3 average servings. The recipe can easily be doubled or tripled for larger crowds.