Ribs 'N' Stuffed Cabbage Recipe
Ribs 'N' Stuffed Cabbage Recipe photo by Taste of Home

Ribs 'N' Stuffed Cabbage Recipe

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This recipe is one that I remember my Grandma Olah making often. She usually served it with sour cream on the side and fresh seeded rye bread.—Paul Joseph Yuhas, Denver, Colorado
TOTAL TIME: Prep: 35 min. Cook: 45 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Cook: 45 min.
MAKES: 12 servings


  • 3 pounds pork spareribs
  • 1 large head cabbage (3-1/4 pounds)
  • 1-1/4 pounds uncooked ground beef
  • 1 pound uncooked ground pork
  • 2 large onions, finely chopped
  • 1 cup cooked rice
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (29 ounces) tomato puree
  • 1 package (32 ounces) sauerkraut, rinsed and drained

Nutritional Facts

1 serving (1 cup) equals 458 calories, 26 g fat (10 g saturated fat), 112 mg cholesterol, 836 mg sodium, 21 g carbohydrate, 6 g fiber, 35 g protein.


  1. Place ribs in two 13-in. x 9-in. in baking pans. Cover and bake at 325° for 30 minutes. Meanwhile, remove core from cabbage. In a large kettle, cook cabbage in boiling water for 2-3 minutes. Remove outer leaves when softened. Return cabbage to boiling water until 12 leaves are softened and removed. Save remaining cabbage for another use.
  2. Remove thick center veins from the leaves. In a bowl, combine the beef, pork, onions, rice, garlic, salt and pepper. Place about 1/2 cup on each cabbage leaf. Fold in sides; roll up, starting at an unfolded edge.
  3. Drain ribs. Spread 1/4 cup tomato puree and 1 cup sauerkraut in Dutch oven. Layer with ribs, 1 cup sauerkraut, cabbage rolls, remaining sauerkraut and remaining puree. Bring to a boil. Reduce heat; cover and cook over medium-low heat for 45-55 minutes or until ribs are tender and a meat thermometer inserted into cabbage rolls read 160°. Serve with a slotted spoon or thicken juices if desired. Yield: 12 servings.
Originally published as Ribs 'N' Stuffed Cabbage in Taste of Home October/November 2004, p51

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Reviewed Oct. 17, 2015

"Delicious! The only thing I added was a little smoked paprika, just because we like it.

Exactly the recipe I was looking for, tasted like my mother made it. It's a keeper for me! Thanks for sharing:)"

Reviewed Jun. 30, 2010


Reviewed Apr. 18, 2010

"The best stuffed cabbage recipe I have ever had and the short ribs are out of this world!!! Thanks Paul Joseph Yuhas!!!"

Reviewed Mar. 12, 2009

"I grew up in a polish family and this is the only way I saw stuffed cabbage made. It brought back some memories..I will be making it this week for sure!! Thank you!!"

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