Fill a large stockpot with water and bring to a rolling boil. Using a sharp knife, carefully cut out the core from the bottom of the cabbage head. Gently place the whole cabbage into the boiling water. Cover and cook for approximately 10 minutes, occasionally rotating the cabbage with tongs so all sides spend time submerged. This softens the leaves for easy rolling.

Carefully lift the softened cabbage from the pot using tongs or a slotted spoon and transfer to a colander set in a large bowl. Run cool water over the cabbage to stop the cooking process. Once cool enough to handle comfortably, gently peel away the outer leaves. If the inner leaves remain stiff, return the remaining cabbage to the boiling water for another 3-5 minutes until pliable.

Using a paring knife, carefully shave off the thick, raised portion of the center rib from each cabbage leaf where it was attached to the core. This makes the leaves easier to roll and ensures even cooking. Set the prepared leaves aside.

Preheat your oven to 375°F. In a medium bowl, combine the raw rice, grated onion, eggs, 1 teaspoon of salt, and ¼ teaspoon of pepper. Mix well. Add the ground chuck and use your hands to gently combine all ingredients until just mixed-don’t overmix or the meat will become tough. Form the mixture into 12-14 meatballs, each roughly between the size of a golf ball and baseball.

Place one meatball in the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll from the stem end toward the top, creating a neat package. Place each roll seam-side down on a platter. If you have small or torn leaves, use two overlapping leaves for one roll.

Line the bottom of your heavy oven-safe pot(s) with any leftover cabbage leaves-this prevents the rolls from sticking and burning. Arrange the stuffed cabbage rolls in the pot seam-side down, packing them snugly. Scatter about half of the sliced onion half-moons over and between the rolls.

Pour the tomato sauce and canned tomatoes with their juice over the cabbage rolls. If using whole tomatoes, break them open with a spoon or knife so their juices release. Add the fresh lemon juice, remaining 1 teaspoon of salt, and remaining ½ teaspoon of pepper. You can stir these ingredients directly in the pot or mix them in a bowl first. Top with the remaining sliced onions.

Place the pot(s) on the stovetop over medium-high heat and bring to a boil. Once boiling, sprinkle the brown sugar evenly over the top and gently stir it into the sauce without disturbing the rolls too much.

Cover the pot(s) with their lids and transfer to the preheated 375°F oven. Bake covered for 1 hour. Then remove the lids and continue baking uncovered for an additional 1½ to 2 hours. The sauce should reduce and thicken, and the cabbage should become meltingly tender. The rolls will take on a beautiful caramelized color on top.

Remove from the oven and let rest for 10-15 minutes before serving. The flavors will settle and the sauce will thicken slightly. Serve the stuffed cabbage rolls with plenty of the sweet-and-sour tomato sauce spooned over top.