and drain; separate cabbage leaves. chop the small inside leaves and the core and use to line a dutch oven.
combine all the stuffing ingredients and mix thoroughly. season with salt and pepper to taste.
place 1 tablespoon stuffing on each of the larger cabbage leaves, fold ends of leaves over the stuffing, and roll leaves.
arrange the stuffed cabbage leaves in rows in dutch oven; sprinkle each layer with olive oil, tomato sauce, and crushed bay leaf.
sprinkle lightly with salt and pepper; add remaining tomato sauce, beef broth and enough water to cover.
place a plate on top of cabbage rolls, and simmer over low heat for 1 hour. if using cooked rice 