In a large bowl, mix ground beef, cooked rice, crumbled bread, egg, Worcestershire sauce, basil and garlic together. Make into 12 balls.

Ideally, you want to cut off the bottom stump from the cabbage, put it in a large pot with about 1-2 inches of water, and steam for about 5 minutes. Then carefully remove the leaves. I do the opposite because I can't think straight, so I peel off 12 leaves using hot water from the kitchen sink, and then I steam them for 5 minutes in 1-2 inches of water. I find that a large pot is the easiest to do this in but some people use a large skillet.

Now roll your beef balls into the cabbage (haha): Lay out your leaf. Place beef ball in the center. Turn in the sides toward center, turn the bottom up (the stumpy part that's narrow), and then roll it jelly roll style. But the truth of the matter is it doesn't matter as long as the beef is in the cabbage. Roll it like a burrito if you want. You might get inspired and come up with some kind of signature rolling technique. It's ok if you don't though. Dinner done is better than Martha Stewart fame. It's also ok if you ripped the leaf. Just jam it all together the best you can.

Dump the water and any other stuff from the pot / skillet.

Same pot, should be empty now, add butter and onion, and place over medium heat for about 5 minutes.

Add tomato sauce, brown sugar, salt and pepper. Mix well.

Place cabbage rolls seam side down in the pot of tomato goodness.

Bring to a simmer (like medium heat until it starts moving, agitating, but not quite boiling) and then reduce heat to low, cover with a lid, and cook 45 minutes.