Preheat the oven to 350 degrees Fahrenheit.
Peel off enough cabbage leaves from the head of cabbage to make five or six cabbage rolls. Blanch the cabbage leaves in boiling water for two to three minutes. Remove from the water, pat dry and set aside.
In a large bowl, mix together the beef, tomato sauce, rice, onion, Worcestershire sauce, salt, pepper and eggs. Once combined, add spoonfuls to each cabbage roll. Roll up each one and insert a toothpick as needed to help the cabbage roll stay together.
Place the cabbage rolls in a large roasting pan. Peel and cut russet potatoes, if using, and add the cubed potatoes to the roasting pan on and around the cabbage rolls.
Pour tomato juice over the cabbage rolls and potatoes. Add the lid to the roasting pan and place in the oven. Bake for one hour. Be sure meat is fully cooked and cabbage is soft enough to be easily cut with a fork. Enjoy!