tomatoes, canned and cut up
Pour boiling water over cabbage to cover; let stand for 15 minutes.
Remove leaves; set aside.
In large saucepan heat oil.
Add onions; saute for 2 minutes.
Stir in tomatoes, bouillon cubes, water and 3 teaspoons worcestershire sauce.
Reduce heat and simmer, covered, for 30 minutes.
Meanwhile mix beef, rice, egg, water and remaining 2 teaspoons worstershire sauce.
Place a tablespoonful on each cabbage leaf; tuck in sides and roll up.
Place extra cabbage in sauce.
Arrange stuffed cabbage on top, sprinkle with brown sugar.
Cover and simmer for 1 1/2 hours.
Uncover and simmer until sauce is slightly thickened, about 20 minutes.