Preheat oven to 350 degrees.
Cut the core out of the center of the cabbage. Remove 6 large outer leaves from the cabbage.
In a 4-quart Dutch oven, cook the leaves, covered in boiling water 4 to 5 minutes. Drain.
In a large skillet, cook the ground beef and onion until beef is no longer pink. Drain and return to skillet.
Stir diced tomatoes and water into beef mixture. Bring to a boil over high heat.
Stir in rice and reduce heat to medium. Cover and simmer 5 minutes.
Evenly divide the beef mixture among the 6 cabbage leaves.
Fold sides of leaf over filling and roll up starting from cut-side of leaf.
In a small bowl, stir together tomato sauce, Worcestershire sauce, lemon juice and brown sugar.
Spread half of the tomato sauce mixture on the bottom of a greased 11-by-7-inch baking dish.
Place the cabbage rolls in the baking dish. Top with remaining tomato sauce mixture.
Bake covered, 30 minutes. Uncover and sprinkle with cheese.
Bake 10 minutes
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