---------- Recipe via Meal-Master (tm) v8.04
  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.