2 heads cabbage
2 lg. onions, chopped
1/2 c. rice
2 lb. lean ground pork
2 tbsp. paprika
1-1/2 tsp. marjoram
1 qt. tomato juice
2 cans sauerkraut
1/2 lb. bacon
3 to 4 cloves garlic
1 c. water
4 eggs
1-1/2 tsp. caraway seed
1-1/2 tsp. each salt and pepper
1 can tomato paste

Core cabbage and immerse in hot water. Boil gently about 6 minutes. Cook bacon until crisp; drain and crumble. To drippings, add onion and garlic and cook until onion is limp. Add rice and water; bring to boil. Simmer until rice is tender. Cool slightly. Mix in ground pork, eggs, seasonings and bacon. Place a mound of the mixture on each cabbage leaf. Roll, folding sides to make a neat packet. Mix tomato juice and paste. Coarsely dice remaining cabbage. Add sauerkraut which has been drained and rinsed. Place some in bottom of large pot, add cabbage rolls; alternate tomato - sauerkraut mixture and cabbage rolls. Top with remaining tomato mixture. Boil on top of stove 2 hours or bake at 350 degrees until done. Note: If bacon is too fat, dispose of some of the drippings.