2 head cabbage (about 2 lbs. each)
2 lbs. ground beef
3/4 c. rice
2 eggs
1 lg. can tomato juice
2 lg. cans sauerkraut
Salt and pepper to taste
2 med. onions, chopped

Wash rice and cook partly; then rinse and drain. Saute onion in a little shortening. Mix ground meat, rice, eggs, onions and salt and pepper together. Core cabbage and place in boiling water to separate leaves. Rinse in cold water and trim the large veins in the center of leaves. The remaining leaves that are too small to roll may be cut up and mixed with the sauerkraut. Layer cabbage and kraut between the rolls. To make the rolls, take the separated leaves and roll about a tablespoon of meat mixture starting at the base of the leaf, then fold the rest of the leaf under the roll. Layer cabbage and kraut on the bottom of the pot, then a row of cabbage rolls, until all the rolls are used. Put the last of the cabbage and kraut over all the rolls and add tomato juice to cover, adding water if necessary. Cook 2 to 2 1/2 hours.