Preheat your oven to 350°F (175°C).
In a large bowl, combine the ground pork, uncooked rice, chopped onion, minced garlic, pepper, garlic powder, salt, and paprika. Mix well until fully combined.
Steam the heads of cabbage until the leaves are tender and can be easily removed, about 5 minutes each in the microwave with 1/2 cup of water, covered with plastic wrap.
Lay the bacon slices on the bottom of a roasting pan.
Take handfuls of the meat mixture and roll them up in the cabbage leaves.
After covering the bottom of the pan with bacon, top with half of the sauerkraut and half of the diced tomatoes.
Arrange the cabbage rolls in the roasting pan.
Repeat the layering process with the remaining bacon, sauerkraut, diced tomatoes, and cabbage rolls.
Pour the tomato juice over the top of the cabbage rolls.
Cover the roasting pan with foil and bake in the preheated oven for 2 1/2 hours.
After baking, remove the foil and bake for an additional 30 minutes to allow the top to brown slightly.
Serve the cabbage rolls hot, garnished with additional bacon slices if desired.