Categories: Stews 
      Yield: 16 servings 
  
      4 lb Sauerkraut 
      1 lb Beef cubes 
      1 lb Smoked butt 
      1 lb Spareribs 
    1/4 lb Bacon 
      1 cn Tomatoes (large) 
      2 c  Water 
      4 lb Cabbage head 
      1 lb Loin pork chops 
      1 lb Smoked kielbasa 
    1/2 c  Onions (chopped) 
      1 oz Mushrooms (dried) 
      2 tb Flour 
  
  Brown the beef, pork and spareribs in a large heavey pot. Put the 
  browned meats and the smoked butt with 1 cup of water into a 
  separate, covered pan and simmer until tender, the pork chops about 
  1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs 
  2 hours. 
  Pour off all the fat from the first pot and put in the sauerkraut and 
  one cup of water. Chop the cabbage fine and add to sauerkraut. Cover 
  and cook until cabbage is tender, about 30 minutes. Remove lid and 
  keep pot on a very low simmer. 
  In a third pan, fry bacon until crisp, then crumble into sauerkraut 
  mixture. Remove most of the bacon fat and fry onions and flour until 
  they just brown. Mix into sauerkraut mixture. 
  Remove the meats from the second pan as they become tender. Cut away 
  fat and bone and cut into small pieces. Add to sauerkraut mixture. 
  Skim the fat off the meat juices and add to sauerkraut mixture. Take 
  off skin from kielbasa and cut into slices. Add to sauerkraut mixture 
  with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 
  minutes and serve hot.