* 900g Sauerkraut, drained
* 900g white Cabbage, Shredded
* 225g Bacon, chopped
* 1 Onion, Diced
* 8 Cloves (or more) Garlic, crushed
* 225g Smoked ham, cubed
* 225g Smoked Pork, cubed
* 225g Beef or Venison, cubed
* 60g Dried mushrooms
* 4 pitted Prunes, chopped
* 2 Apples, peeled, cored and cubed
* 1 whole Tomato, Diced
* 1 teaspoon Allspice
* 2 Bay leaves
* 1 tablespoon Black peppercorns
* 1 litre of Vegetable or Beef stock

===Method===
* Simmer the Sauerkraut and Cabbage until soft, then drain. Meanwhile, Fry the Bacon and set aside, reserving the Fat.
* In the Bacon Fat sauté the Onions and Garlic, and Brown the remaining Meat except the Sausage.
* Mix all ingredients (except the Sausage) in a large pan, bring to the Boil and Simmer for 2-3 hours.
* Add the Sausage 30 minutes before the end of the Cooking times.

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