In a large pot cook cabbage in boiling water until outer leaves are tender, about 10 minutes. Drain and put into an ice bath to cool. Remove 10 of the larger outer leaves and set aside. Chop half of the remaining head of cabbage and add to a mixing bowl.
In a saucepan add 2 tbs of butter and saute the chopped onion, bell pepper and garlic. When the onion becomes translucent add the ground pork and sausage and cook until done. Add the seasonings, brown sugar and Worcestershire sauce and mix in the cooked rice. Add the chopped cabbage set aside from mixing bowl.
Add about 1/2 cup of the meat, rice and vegetable mixture to each cabbage leaf. Turn in the edges and roll up until enclosed. Place each cabbage roll in a large skillet. When all rolls are in the skillet top with tomato sauce and diced tomatoes.
Cover and cook over medium low heat for 1 1/2 hours.