1/4 c. butter
3 med. onions, sliced
1 1/2 lb. pork shoulder, cut into 1 inch cubes
1 1/2 lb. veal shoulder, cut into 1 inch cubes
4 c. sauerkraut, well drained (2 14 oz. cans)
1 (16 oz.) can tomatoes
1 tbsp. caraway seed
2 tsp. salt
1/4 tsp. pepper

About 2 hours before serving, preheat oven to 350 degrees. In Dutch oven, over medium heat in hot butter, cook onions until golden. Add pork and veal and cook until golden brown. Stir sauerkraut, tomatoes, caraway seeds, salt, and pepper into meat mixture. Bake, covered, 1 to 1 1/2 hours until meat is fork tender. Makes 6 servings.