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    Source of Recipe


    1 onion, chopped
    1 clove garlic, mashed
    2 T butter
    1 pound cabbage shredded
    1 quart saurkraut, rinsed and drained
    1/4 lb. mushrooms, sliced
    1 lb. boneless pork butt, cut in 1" cubes
    1 pound boneless veal, cut in 1" cubes
    1/2 lb. Polish sausage, sliced 1/2" thick
    1 cup beef stock
    1 cup (or 1 can) peeled and chopped tomatoes
    2 tart green apples, peeled and diced
    1/2 cup pitted prunes
    1 bay leaf
    1 tsp. salt
    1 tsp. fresh ground pepper
    1 cup dry red wine such as burgundy or merlot

    Stove Top:

    Saute onion and garlic in butter until onion is transparent. Add
    remaining ingredients and simmer for 2 hours.

    Crock Pot:

    Reduce beef stock and wine to 1/2 cup each. Combine everything in
    the crockpot, cover and cook on low for 8 hours.




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