Ribs ‘N’ Stuffed Cabbage Recipe

Name: Ribs ‘N’ Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place ribs in two 13-in. x 9-in. in baking pans. Cover and bake at 325u00b0 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 thermometer inserted into cabbage rolls read 160u00b0. Serve with a slotted spoon or thicken juices if desired.

1539

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds pork spareribs, 1 large head cabbage (3-1/4 pounds), 1-1/4 pounds uncooked ground beef, 1 pound uncooked ground pork, and more.

Yes, Ribs ‘N’ Stuffed Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ribs ‘N’ Stuffed Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions