In huge pot, in boiling water, separate cabbage leaves.
Once all possible leaves are separated, shred remaining cabbage head left and set aside.
To roll the cabbage, take a leaf, you will see a vein in the leaf, lance that down flat for a better roll; put about a tbls.
(depending on leaf size) of meat mixture in middle of leaf, roll up and tuck ends in with your fingers.
In a huge roasting pan or pot if cooking on stove top (I use an 18 qt electric roaster) put a layer of shredded cabbage in bottom of pan (excess you did not use as leaves), next put a layer of sauerkraut, next put a layer of cabbage rolls, next put a 3-4 next bones on top of cabbage rolls, put another layer of sauerkraut cover with tomato juice.
Continue above layering until all ingredients used up.
I always double this recipe so I can give some away to family members and also have some leftovers to freeze.
Cover and cook on medium heat until it boils, then put on low heat for 2 hours.
That's the stove top method, I've never done that I've always baked it in the oven or used my electric roaster and cooked it at 300 for 3-4 hours.