Bring a large pot of water to a boil. Remove the core from the cabbage and place it in the boiling water for about 2-3 minutes to soften the leaves. Once softened, remove and let cool.

In a bowl, combine ground beef, cooked rice, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix well with your hands.

Peel off the cooled cabbage leaves. Place a heaping tablespoon of filling at the bottom of each leaf and roll it tightly, tucking in the sides as you go.

In a separate bowl, mix tomato sauce, diced tomatoes, and brown sugar. This will add sweetness to the dish.

Preheat oven to 350°F (175°C). In a baking dish, spread a thin layer of the sauce mixture. Place cabbage rolls seam-side down and pour the remaining sauce over them. Cover with foil and bake for 45-60 minutes.