5 sm. heads cabbage, cored
1 c. white vinegar
2 lg. onions, quartered
1 lb. bacon, roughly chopped
6-8 garlic cloves, peeled
1 bunch celery, trimmed and roughly chopped
1 bunch parsley, stemmed
2 1/2 lb. ground beef
2 1/2 lb. ground pork
2 1/2 lb. ground veal
2 c. uncooked rice
1/3 tsp. cinnamon
1/3 tsp. ground nutmeg
2 tsp. paprika
4 eggs
3 (32 oz.) jars sauerkraut, drained
56 oz. tomato puree
46 oz. tomato juice
3 tbsp. sugar
8 whole cloves
Salt and pepper to taste

Fill a very large pot with water. Add vinegar and bring to a boil. Parboil the cabbages for about 5 minutes until the leaves are tender. Remove the cabbage from the water, drain and allow to cool. Finely chop the onion, bacon and garlic cloves in a food processor fitted with a steel blade. Saute the onion mixture in a large pot that has been preheated. Chop the celery and parsley in the food processor. Add to the onion and bacon along with the ground beef, pork and veal. Cook until the meat is evenly browned. Remove from the heat and, if desired, drain off excess fat. Allow to cool. Carefully strip the cabbage leaves, reserving the hearts. If center leaves did not get completely cooked, return the heads to boiling water for a few more minutes.

Trim the thick part from each leaf. Add the rice to the meat mixture. Season with cinnamon, nutmeg, paprika, salt, and pepper. Add the eggs and mix together thoroughly. Place a handful of the meat filling on each leaf. Tuck in the sides and roll. Any leftover filling can be frozen for future use.

Chop the cabbage hearts and place in a large bowl. Add the sauerkraut and tomato puree. Toss and season with salt and pepper. Place some of the sauerkraut mixture on the bottom of a deep roasting pan. Cover with a layer of cabbage rolls, tightly packed. Press down and spoon on more of the sauerkraut. Add another layer of cabbage rolls, running the opposite direction of the first. Finally, top with the remaining sauerkraut mixture. Pour some of the tomato juice over the cabbage. Gently shake the pan to distribute the juice. Add the rest of the tomato juice

Sprinkle with the sugar and cloves. Cover and place in an oven preheated to 500 degrees. When the mixture comes to a boil, reduce the heat to 350 degrees and bake for 2 1/2 hours. Remove the cloves before serving. Cooked stuffed cabbage will keep indefinitely in the freezer, tightly covered. Present two or three cabbage rolls per person with boiled potatoes and some sauerkraut mixture. Sprinkle with chopped parsley and paprika.