Add vinegar to a large saucepan with water and the cabbages. Bring it to a boil.

Boil the cabbages for 5 minutes or until the leaves begin to release from the heads.

Peel the leaves off and place in a colander to drain and cool down. Set aside.

Place the onions, bacon and garlic in a food proccesor and mix until blended. In a large skillet, sauté this mixture.

Meanwhile, place in the food proccesor the celery and parsley, then add to the skillet with the onion mixture.

Add the chuck, pork and veal. Cook until the meat is evenly browned. remove from the heat and drain off the excess of fat. Set aside.

Pre heat the oven at 180 °C. If the inner leaves from the cabbage heads aren't pliable, return them to the boiling water for a few minutes.

Trim the thick center vein of each leaf without piercing it.

Add the rice to the meat mixture and season with cinnamon, nutmeg, paprika, worcestershire sauce, salt and pepper.

Mix in the eggs and mix until well blended.

Place a handful of meat filling on each leaf. Flip up the bottom, then fold the sides in and roll up.

Chop the cabbage hearts and in a large bowl, mix it with the sauerkraut and the tomato puree. Season with salt and pepper.

Place some of this mixture on the bottom of a deep large roasting pan. Cover with a layer of cabbage rolls, tighly packet.

Press down and spoon on more sauerkraut mixture.

Add another layer of cabbage rolls running at a right angle to the first layer. Continue in this way until all the cabbage rolls are in the pan.

Top with the remaining sauerkraut and pour some tomato juice on top. Gently shake the pan to distribute the juice and then add the rest of the tomato juice.

Sprinkle with the sugar and cloves. Cover and bake for 2 1/2 hours.

Remove the cloves before serving. Serve with boiled potatoes (we ommited this) and some of the sauerkraut mixture.

Sprinkle with chopped parsley and paprika (we ommited this).