Peel and rinse potatoes, quarters lengthwise and cook in boiling salted water for 20 minutes.
Remove outer cabbage leaves and blanch cabbage in plenty of boiling water for 5 minutes. Remove and rinse with cold water. Separate 5-6 large leaves. Peel onion and chop finely. Heat 1 tablespoon of oil in a pan and saute onion for a few minutes. Add parsley. squeezed bread, ground meat, eggs and breadcrumbs. Season with salt and pepper. Arrange cabbage leaves next to each other and top with the filling. Roll up and tie with kitchen twine. Heat remaining oil in a pan and brown rolls on all sides. Add broth and cream and cook, covered, in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from the oven and arrange rolls on plates. Simmer down sauce, if desired, and drizzle over rolls. Serve rolls with potatoes.