molly

What a wonderful meal! I ended up with about 15 cabbage rolls. Since I had more beef broth than tomato juice, I mixed a can of tomato past with a of quart of beef broth, to save the tomato juice (due to stay home orders). I overlooked adding the water from cooking the cabbage, which I won't do again. I baked these in my cast iron Dutch oven at 350 degrees. They would have been ready at two hours, but I was on an electronic meeting, so left them in the oven for 3 hours. This is why the extra liquid would have been handy. Still, nothing was burned and the cabbage rolls were amazing.

Wow, obtained the crunchy, roasted potatoes I've always wanted. The secret does seem to be in the parboiling. It may seem tedious, but it doesn't take that long and is well worth it in the final outcome.