~Saute onion in 2 T shortening (or bacon grease is good)
~Add to meat and seasonings and mix well
~Core cabbage and wash thoroughly, put into boiling water
~Pry off wilted leaves with fork
~Cut out the large vein in the leaves
~Put about 2T of filling into leaves and roll with both ends wrapped in tight to hold shape.
~After all of filling is used, set leftover cabbage leave in the bottom of the kettle
~then layer of sauerkraut, then layer of cabbage rolls.
~Cover with the remaining sauerkraut, Pour the tomato juice over entire thing with a little water to cover everything
~When it starts to boil, turn to low and cook until rice is soft.