1 lg. or 2 sm. heads cabbage
1 1/2 lb. ground pork
1/2 c. raw rice
2 eggs, well beaten
1/4 tsp. pepper
Salt, if desired
2 cloves garlic, chopped
1 qt. sauerkraut and juice
1 qt. tomato juice
1/2 pt. sour cream
3 tbsp. flour
1/4 to 1/2 c. water

Discard outer cabbage leaves; cut into and remove some core; steam cabbage (core side down) in boiling water, 1 minute. Remove leaves one at a time; trim heavy part; returning head to boiling water as necessary. Set leaves aside.

Mix pork, rice, eggs and seasoning. Put up to 1/4 cup pork mixture on each leaf; fold in core end and sides, roll up.

Put layer of sauerkraut in bottom of kettle or roaster, place rolls (open end down) on top of sauerkraut; layering sauerkraut and rolls. Pour tomato juice slowly into kettle; add water to cover rolls. Simmer on stove or in oven approximately 2 1/2 hours.

Mix flour with sour cream and water; pour slowly into juice, lifting rolls here and there. Bring back up to simmer. Cook an additional 15 minutes or so to cook flour mixture.