Ribs and Stuffed Cabbage

By jjkitten

Ingredients

• 3 pounds pork spareribs
• 1 large head cabbage
• 1 1/4 pounds hamburger
• 1 pound sausage
• 2 onions, chopped
• 1 cup cooked rice
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (29 oz.) tomato puree
• 32 oz. sauerkraut, rinsed and drained

Preparation

Step 1

Place ribs in 2 13x9x2-inch baking pans. Cover and bake at 325F 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; remove. Save remaining cabbage for another use. Remove thick center veins from the leaves. In a bowl, combine the beef, sausage, 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 a 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 heat for 1 hour or until leaves are tender.