Cabbage Rolls / Golabki / Stuffed Cabbage

1 head cabbage, center core removed
2 -3 tablespoons butter
1 cup chopped onion
1 lb ground beef
1 lb ground pork
1 lb ground veal
2 cups cooked white rice
1 cup tomato paste
2 (28 ounce) cans crushed tomatoes
1 1/2 cups water or 1 1/2 cups beef broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
4 carrots, sliced
16 ounces mushrooms, quartered
2 bay leaves
2 eggs, slightly beaten
Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
Cook till all leaves are tender, but not ripping apart; usually 15.
Run under cold water and drain.
Cut the thick membrane off back of each leaf.
While cabbage is cooking saute onion in butter until lightly browned.
Put all the uncooked meat into a large mixing bowl add eggs.
Add the sauteed onions.
Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
Mix thoroughly.
Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
Place rolls, seam down into a greased roasting pan.
Then layer carrots and mushrooms over cabbage.
Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
Season with salt and pepper to taste and bay leaves.
Cover roaster and bake 325°F for 2- 21/2 hours.
Half way through baking check to make sure there's enough liquid; additional water can be added.
To serve, spoon sauce over rolls.
Serve with mashed potatoes!