Mix ground beef, onions, rice (parboiled; add water to cover rice and cook until water is obsorbed), eggs, and salt and pepper in large mixing bowl and set aside.

Core out the bottom of the cabbage heads.
Add 1 head at a time to boiling water, pulling leaves off head and cook until soft.
Remove thick portion of cabbage leaf with a paring knife. Chop the remaining small cabbage heads, line the bottom of the roaster and alternate between layers of cabbage rolls.
Place filling in the scoop of the cabbage leaf, folding one side over the filling and rolling to the end, then push opposite leaf side into the roll. Pour 1/3 of the juices, sauce, sauerkraut, and chopped cabbage over each layer of cabbage rolls.

Bake at 350 for 5 hours.
Fills an 18 quart roaster