Take dry leaves off cabbage and put the whole head of cabbage in boiling water for about 10 min.
Drain off the water and let cold.
While cabbage is cooling, mix the meat, rice, onion, and Large eggs together.
When the cabbage is cooled place in dish in dish or possibly pan larger than the cabbage.
Now carefully spread over the leaves, don't break off the leaves; take a spoon and scoop out the center of the cabbage to make a cavity big sufficient to put the meat mix in.
Now fold up the cabbage around the meat and what you spooned out slice up and cover over.
Pour the juice over the top and cook for about 4 hrs on a low heat.
Serve in wedges or possibly place whole stuffed cabbage in serving dish.
If desired sauerkraut, put some on the top with bacon slices.