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1
Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes.
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2
Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
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3
Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes.
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4
Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander.
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5
Separate leaves, then cut off and reserve tough stem ends.
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6
Discard core.
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7
Pat leaves dry with paper towels.
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8
Stir together beef, rice, water, onion, salt, and pepper.
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9
Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center.
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10
Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder.
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11
Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves.
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12
Chop any unused leaves and reserved stem ends and stir into simmering sauce.
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13
Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.
