| 1 | Brown the beef, pork and spareribs in a large heavey pot. |
| 2 | 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 ?hour, the butt about 1 hour, beef 1 ?to 2 hours and spareribs 2 hours. |
| 3 | Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. |
| 4 | Chop the cabbage fine and add to sauerkraut. |
| 5 | Cover and cook until cabbage is tender, about 30 minutes. |
| 6 | Remove lid and keep pot on a very low simmer. |
| 7 | In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. |
| 8 | Remove most of the bacon fat and fry onions and flour until they just brown. |
| 9 | Mix into sauerkraut mixture. |
| 10 | Remove the meats from the second pan as they become tender. |
| 11 | Cut away fat and bone and cut into small pieces. |
| 12 | Add to sauerkraut mixture. |
| 13 | Skim the fat off the meat juices and add to sauerkraut mixture. |
| 14 | Take off skin from kielbasa and cut into slices. |
| 15 | Add to sauerkraut mixture with the tomatoes. |
| 16 | Salt, pepper to taste. |
| 17 | Bring to a boil, simmer 5 minutes and serve hot. |
