Pre-heat oven to 350° F.
In a small saucepan, cook rice as directed on package; however, once rice has come to a boil, only par boil for 2 to 3 minutes; remove from heat; set aside and allow to cool; rice will not be fully cooked.
In a large bowl, combine the ground beef with the onion, salt and pepper.
Cut core top off the cabbage; pour two cups of water into a large saucepan and bring to a boil; place cabbage in saucepan; cover and steam until you can easily remove the first layer of cabbage leaves without breaking, about 10 minutes; set leaves aside; continue to steam remaining cabbage; continue to remove cabbage leaves until all leaves have been removed.
Place a mound of meat mixture in cupped part of each softened cabbage leaf; fold over sides of cabbage leaf; roll up.
Arrange cabbage rolls, seam side down in a large shallow ovenproof pan.
Cover the rolls with the cabbage leaves not used and bake for 1 1/2 hours.
In a small bowl, combine the tomato soup, tomato juice, Worcestershire Sauce and brown sugar; set aside.
Once the cabbage rolls have cooked for 1 1/2 hours, remove from oven; discard cabbage leaves used as cover and pour tomato mixture evenly over the cabbage rolls.
Cover with aluminum foil, return to oven and bake for another 1 ½ hours or until a fork inserted in center of rolls indicates meat is tender and has been fully cooked.
