Cabbage Rolls

Step 1: Using sharp knife, remove core from each cabbage. In large saucepan of boiling salted water, cook cabbage, 1 at a time, until leaves are softened, about 8 minutes. Transfer to bowl of ice water to chill. Remove outer leaves from each head; set a few of the outer leaves aside to cover the rolls while baking.

Step 2: Working from core end, remove 12 leaves from each cabbage; return cabbage heads to boiling water for 2 to 3 minutes if leaves become difficult to remove. Drain leaves on paper towels. Trim coarse veins; set aside.

Step 3: Meanwhile, in saucepan, bring broth to boil; add rice. Reduce heat; cover and simmer until tender, about 20 minutes. Transfer to large bowl.

Step 4: Meanwhile, in skillet, cook bacon over medium heat, stirring often, until crisp, about 5 minutes; drain fat. Add butter to skillet; cook onions, red pepper, garlic, marjoram and thyme, stirring, until onions are softened, about 5 minutes. Add to rice along with beef, parsley, egg, salt and pepper; mix well.

Step 5: Arrange cabbage leaves on work surface; spoon about 1/4 cup of the beef mixture onto each leaf, just above stem. Fold 1 end and both sides over filling; roll up to form cylinders.

Step 6: In 24-cup (6 L) Dutch oven or roasting pan, spread one-third of the sauerkraut; sprinkle with one-third of the brown sugar. Arrange one-third of the rolls, seam side down, in single layer over top. Spread another one-third each of the sauerkraut and brown sugar over rolls. Arrange another one-third of the rolls in single layer over top; cover with remaining sauerkraut and brown sugar. Arrange remaining rolls over top.

Step 7: Pour tomato juice over rolls. Arrange a few of the reserved outer cabbage leaves over top to prevent scorching. Cover and bake in 350 F (180 C) oven for 1-1/2 hours. Uncover and bake until tender, about 30 minutes. Discard top leaves.