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Remove outermost leaves (2-3 leaves) from cabbage; discard. Separate interior leaves; set aside.
Fill a large saucepan with water; add salt. Bring to a boil. Remove from heat. Add cabbage leaves to water; allow to stand for 5 minutes or until leaves are pliable. Lightly spray a covered, 1 ½-quart casserole dish or a 13x9x2-inch baking pan with vegetable cooking spray; reserve.
Meanwhile combine ground beef, cooked rice, onion, eggs, salt, garlic and pepper in a large mixing bowl; mix thoroughly. Place about ½ cup of meat mixture in each cabbage leaf, shaping meat mixture up from thick end to make a cigar-shaped roll; arrange seam side down in prepared baking pan.
Combine diced tomatoes, tomato sauce, lemon juice, salt, pepper and bring to a simmer. Pour over cabbage rolls. Sprinkle brown sugar over top.
Bake covered at 375°F for 50 minutes, uncovered last 10 minutes. 60 minutes cooking time.