My Ukrainian mom taught me how to make cabbage rolls but an Hungarian friend helped me tweak them so that they are even better. I like to cook mine in a large dutch oven. First I line the bottom of the pot with pieces of the discarded or small leaves. Then I layer them into the pot but on top of each layer, I place a heaping helping of sauerkraut. When I finish with each layer and have filled the pot, I pour in a large can of tomato juice. Enough so that I can see the juice come up the sides. Cover the pot, turn on the burner to low and then let them bubble and cook away.