Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine half cup tomato sauce and next 7 ingredients, mixing well. Place half cup meat mixture in center of each cabbage leaf. Flod 2 opposite ends over, and place rolls, seam side down, in a lightly greased 20 cm baking dish. Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and bake at 180ºC or 1 hour. Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth, stir uinto tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls.