The secret with the cabbage rolls is to carefuly prepare all the ingredients and to cook them at low temperature 
over a longer period of time.

Adding water when needed is important. I like them served with sour cream.

2 c Rice

3 c Water

2 t Salt

1 t Dill seed

1/2 t Marjoram

3/4 t Pepper

2 1/2 c Onion; Chopped

5 T Vegetable Oil

1/2 t Paprika

3 Garlic; Cloves, Minced

2 ea Eggs; Large, Slightly Beaten

1/4 c Bread Crumbs

1/2 c Parsley; Fresh, Minced

2 1/2 lb Cabbage

1 x Cheesecloth; About 6 ft.

2 1/2 c Tomatoes Chopped

1/2 c Vermouth; Dry

1/2 c Beef Broth

2 T Tomato Paste

1/2 t Sugar

In a large bowl cover rice with hot water and soak for 3 hours.
Drain.
In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.
Simmer covered for 40 minutes or until the liquid is absorbed.
Add the dill seed, marjoram, and 1/2 t pepper.
In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
Add paprika and garlic, continue cooking and stirring for 2 minutes.
Stir in the rice mixture, eggs, bread crumbs, and parsley.
Adjust seasonings to taste.
In a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened.
Drain.
Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center.
Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll.
Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft.
Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper.
Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings.
Transfer cabbage-tomato sauce mixture to a large baking dish.
Arrange the cabbage rolls close together in one layer on the sauce.
Spoon some of the mixture over the rolls.
Bake at 350 degrees F for 1 3/4hours.
Baste rolls 4 to 5 times during cooking. Let the dish cool.
Cover and refrigerate overnight.
Remove cheesecloth.
Heat in preheated 370 degree oven for 30 minutes before serving.