Cut out core of cabbage and parboil 5-10 minutes. (Definition: Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through)

Separate leaves and cut ridges off.

Saute onions and green peppers in a little bit of butter.

When cool add meat, rice, egg, ketchup, salt, and pepper.

Place as much meat as needed for each cabbage leaf and roll up.

Place 1/2 of sauerkraut on bottom of pan and place the cabbage rolls on top.

Cover with the rest of the sauerkraut and pour tomato juice over. Add enough water to cover.

Bring to boil and let simmer for 1 1/2 - 2 hours