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Ribs 'N' Stuffed Cabbage

 Ribs 'N' Stuffed Cabbage
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
12 ServingsPrep: 35 min. Cook: 45 min.


  • 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


  • 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.
  • 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.
  • Drain ribs. Spread 1/4 cup tomato puree and 1 cup sauerkraut in Dutch

2 of 2

Ribs 'N' Stuffed Cabbage (continued)

Directions (continued)

  • 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.
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.