Take core out of cabbage and parboil until leaves loosen up. Remove from water and take off leaves. Trim any heavy vein from leaves. Mix all other ingredients. Put heaping mixture of meat on cabbage leaf and roll. Burrito or egg roll style. Line bottom of large stock pot(I use turkey roaster pan) with remaining cabbage leaves. Sprinkle sauerkraut on top of leaves. Next set in a row of cabbage rolls and continue adding layers. Here add pork hocks. Put remaining kraut on top. Add water to just barely cover and cook at least 2 hours after it starts to boil. Sorry about the translation, that's the way great grama told me to make.