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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.