1 lg. onion
6 carrots
2 stalks celery
1 1/2 lb. boneless pork loin or shoulder
3 sweet Italian sausages
2 tbsp. butter
2 tbsp. salad oil
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf
2 tbsp. flour
1 c. dry white wine
1 c. water
1 head cabbage

Prepare vegetables; peel and slice onion. Pare carrots, cut each on diagonal into 2 1/2 inch pieces. Cut celery stalks on diagonal into 2 1/2 inch pieces.

In hot butter and oil, in 6 quart Dutch oven, saute onion, carrot and celery, stirring, about 5 minutes. Remove vegetables; reserve.

Cut pork into 2 inch pieces and sausage in 1 inch crosswise pieces. In remaining fat, saute pork and sausages turning with wooden spoon until well browned on all sides, 25 minutes.

Add 1/2 teaspoon salt, pepper, bay leaf and flour; mix well. Add wine and water. Bring to boiling, stirring; simmer covered about 1 1/2 hours or until pork is fork tender. Add reserved vegetables last 1/2 hour, stirring until well combined.