1In a large pot with lid, bring water to a boil. Drop in cored cabbage, cover, and steam 18 to 20 minutes. Remove cabbage and allow to cool. Separate leaves and set aside. You will need 12 large firm leaves, but reserve remaining cabbage for a side vegetable.
2Drain Frank's Kraut, reserving 1/4 cup of brine. Set aside.
3In a large sauce pan combine tomato juice, brown sugar, dill weed, nutmeg, paprika and reserved kraut brine. Place over medium-low heat while making filling.
4In a large bowl, combine ground beef, pork, onion, rice, eggs and pepper. Using hands, lightly but thoroughly mix until well combined. Divide filling into 12 equal portions.
5Preheat oven to 350 degrees.
6Place a portion of filling at stem end (bottom) of a large cabbage leaf. Roll over once, fold in sides, and roll to form. Set aside, and repeat with remaining filling and cabbage leaves. Place rolls, seam side down, closely together in a single layer in a large baking dish. Evenly distribute drained Frank's Kraut over the top of the rolls.
7Bring tomato juice mixture to a boil and pour over rolls to barely cover, reserving remaining tomato juice mixture. Place a piece of parchment paper over rolls, then tightly cover dish with aluminum foil. Place in preheated oven and bake for 1 hour.
8Carefully remove cabbage rolls to serving dish and cover to keep warm. Pour cooking liquid into reserved tomato juice mixture and place over high heat. Boil rapidly until reduced by half, about 20 minutes. Pour over rolls and pass remaining sauce in a sauce boat at the table. Serve with mashed potatoes, potato dumplings, spaetzle, or noodles.