1 lg. or 2 sm. heads cabbage
1 lb. ground pork
1/2 lb. med. grain rice
1 lg. or 2 med. onions, chopped
1/2 lb. bacon
2 (No. 16) cans Bavarian sauerkraut
1 lg. can tomato juice
2 tbsp. caraway seed
Salt and pepper, to taste

Remove leaves from cabbage. (Easier to do if cabbage is wilted in very hot water.) Wash and soak rice in warm water, drain. Fry bacon, remove from skillet. Add chopped onion to bacon fat and saute.

Mix pork, rice and onion. Put one handful of pork mixture on each cabbage leaf. Roll cabbage leaf around mixture and tuck in the ends of the leaf, being careful not to wrap too tightly.

Spread one can of sauerkraut on the bottom of a pot or roaster. Place cabbage rolls on top of kraut. Cover rolls with second can of kraut, sprinkle with caraway seed. Put fried bacon and any leftover grease on top of rolls.

Pour tomato juice over all and add enough water to cover rolls. Place plate or saucer upside down on top of cabbage rolls. Put lid on pan. Cook on top of stove or bake in 350 degree oven 3 to 4 hours. Add extra water to keep rolls moist. Makes about 24 cabbage rolls, depending on size of cabbage leaf.