In a large soup pan bring water to boil, add salt and plunge a cabbage head. Simmer for 10 minutes.

Separate 12 leafs from the cabbage head. Chop the onion. Cook rice in enough salted water for 10 minutes.

Mix ground meat with 3 tablespoons of the chopped onion, marjoram, salt, pepper and the rice. Fill each cabbage leaf with the mass and fold up like and envelope.

Sautee the remaining onion in butter, add the tomato paste, sauerkraut, add pepper and stew the mix for 15-20 minutes.

Put half of the stewed sauerkraut in an ovenproof pan, put the ribs over, cover with the remaining sauerkraut and arrange the cabbage envelopes over. Place the pan in the oven and cook over 360F for 1 ½ hour.

Serve 2 wraps for a portion, garnished with the sauerkraut and ribs.