Wrap cabbage in plastic wrap and place in freezer; allow to freeze overnight.
Thaw before using; when thawed, core cabbage and carefully remove leaves, leaving them whole.
Alternatively, you may core cabbage, and immerse it into boiling water, removing it every few minutes and carefully lifting away loosened leaves.
Rinse sauerkraut and allow to drain.
Brown ground pork, beef, onion, salt and pepper in a large skillet, and drain off any fat.
Allow meat mixture to cool slightly, then stir in condensed tomato soup, egg, uncooked rice and paprika.
Preheat oven to 350°F.
Place one cabbage leaf flat, and towards the stem end, place some of the meat mixture on the leaf.
The amount of meat you use will vary, depending on the leaf size; make sure it is not overstuffed (rice expands during cooking).
Fold sides of cabbage leaf over meat and roll up loosely until meat mixture is sealed within the roll.
Place the cabbage roll seam-side-down in a large casserole dish or lasagna pan.
Continue rolling up cabbage until you run out of meat or leaves large enough to use.
If you have leftover meat, spoon it into the cracks between the cabbage rolls.
If you have leftover cabbage, chop it coarsely and layer over the top of the rolls.
Spread sauerkraut evenly over the top of the cabbage rolls.
Stir together tomato juice, with water/tomato juice/kraut juice (make sure your total is about 2 1/2 cups) along with the 2 tsp of Worcestershire sauce.
Pour this over the cabbage rolls.
Sprinkle lightly with remaining paprika.
Cover casserole (may use foil) and bake for one hour.
Remove foil or other covering and bake 30 minutes more.
