Preheat your oven to 350°F (175°C).
Prepare the filling: In a large skillet over medium heat, brown the ground pork until no pink remains. Once browned, add the rice, chopped onion, and minced garlic to the skillet. Stir well and cook for 2-3 minutes, allowing the rice to absorb the flavors of the meat and aromatics. Remove from heat and season with pepper, garlic powder, salt, and paprika.
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 a generous handful of the pork and rice mixture and roll it up in a cabbage leaf, folding the sides inward before rolling tightly. Repeat with all the leaves and filling.
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.
Layer the remaining sauerkraut and diced tomatoes over the 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 hot with a side of mashed potatoes or rye bread for a truly comforting meal.