Bring a large stockpot 2/3 full of water to a rapid boil. Add the cabbages and boil for 5-8 minutes, depending on how large they are. The idea is to make the leaves soft enough to roll around around the filling. Once you are sure cabbage leaves are done cooking, add the raw rice to the water and cook for 5 minutes. Drain well and rinse in cold water and set aside. While the rice is cooking, finely chop the remaining cabbage hearts.
For the sauce:
In a large pot, cook the onions with the butter and flour for 10 minutes over medium low heat, stirring often. Remove from the heat and let cool. Crush the while tomatoes into pieces using a fork or your hands and add to the pot. Add the diced tomatoes, sauerkraut and sugar, and mix well. Set aside.
In a large bowl, combine 1/2 the half-cooked rice, raw ground pork, eggs, onion, salt, pepper, marjoram and water. Mix well. It is easiest to use your hands.
Pour 1/2 of the stewing sauce into an extra large stockpot. Fill each cabbage leaf with 1-2 TB of filling and fold in the edges of the cabbage leaves, then roll to make little bundles. Layer some of the rolls ins a single layer at the bottom of the pot. Spoon a layer of stewing sauce over the rolls. Repeat the process 2 more times so that you have three layers of cabbage rolls. Spoon the remaining stewing sauce over the top layer of rolls. Pour the V8 over the rolls and add water so that the rolls are covered. Cover and simmer for 2 and 1/2 hours. Make sure the cabbage rolls stay covered in water. Cook to 160 degrees.