Parboil cabbage in a pot. Remove leaves as they loosen from the head of cabbage and are tender, but not ripping apart. Run under cold tap to stop the cooking process and drain. Cut thick membranes off of each leaf.
While the cabbage is cooking, put all meat in a large mixing bowl. Add eggs, onion, rice, salt, pepper, seasoned salt, parsley, nutmeg and Worcestershire sauce. Mix thoroughly.
Lay out leaves and depending on size of the leaf, spoon 3-5 Tbsp. of meat mixture onto the wider side of the roll and tuck ends over meat and roll up. Place rolls, seam side down, into two 9x13 pans which have been greased with the 1/4 cup of softened butter. Layer the carrots over the cabbage rolls evenly between both pans.
Mix together tomato paste, tomato sauce, broth and brown sugar and simmer over low heat for 5 - 10 minutes, stirring occasionally until well blended. Pour over cabbage rolls evenly between both pans. Add more salt & pepper to taste and place a bay leaf into each pan.
Cover and bake in a 325 degree oven for 2 hours. To serve, spoon sauce over cabbage rolls and serve.