2 lb. ground pork
1 lb. ground beef
salt and pepper to taste
1/4 c brown sugar
2/3 c rice
1 head of cabbage
1 1/2 lb. sauerkraut
1 qt tomato juice

Mix pork, beef, salt, pepper, brown sugar and rice together. Wilt cabbage leaves by boiling until they separate easily from the head. Roll 1 1/2 inch balls of meat and 1 Tbsp. sauerkraut in each cabbage leaf. If leaves are bigger, they can be cut in half.

Line a pan with sauerkraut and place the wrapped rolls in pan. Pour tomato juice over top and cook at least an hour to an hour and half in oven. Once they start boiling, turn temperature down to medium-low for remainder of cooking time. Be sure tomato juice covers cabbage rolls while cooking.