I lost this particular cabbage recipe about eight years ago, and I'd been trying to find it ever since. I finally came across it from Better Homes and Gardens. The cheese and the sauce are what makes the difference.
NOTE: If you don't have tomato sauce in your pantry, or you need to use leftover spaghetti sauce, you can use spaghetti sauce and omit the extra oregano and sugar.
In a large skillet, cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 teaspoon oregano, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until rice is tender.
Meanwhile, trim veins from the back side of the cabbage leaves. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp.
Stir the 1/4 cup cheese into the meat mixture. Place about 1/3 cup of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.
For sauce (if not using prepared sauce), in a small bowl stir together tomato sauce, sugar, and 1/2 teaspoon oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese. Let stand about 2 minutes or until cheese is melted.