Ribs ‘N’ Stuffed Cabbage

• 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 325u0b0 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 160u0b0. Serve with a slotted spoon or thicken juices if desired.

pork spareribs, head cabbage, ground beef, ground pork, onions, rice, garlic, salt, pepper, tomato puree, sauerkraut

Taken from www.tasteofhome.com/recipes/ribs-n-stuffed-cabbage/ (may not work)