1 pound sausage, sliced into 1/2 inch pieces 

 1 pound cubed pork stew meat 
¼ cup all-purpose flour 

 3 cloves garlic, chopped 

 1 onion, diced 

 2 carrots, diced 
1 (16 ounce) jar sauerkraut, rinsed and well drained 

 ¼ cup dry red wine 

 1 bay leaf 

 1 teaspoon dried basil 

 1 teaspoon dried marjoram 

 1 tablespoon sweet paprika 

 ¼ teaspoon salt 

 1 ½ cups sliced fresh mushrooms 

 4 cups shredded green cabbage 
⅛ teaspoon ground black pepper 

 ⅛ teaspoon caraway seed, crushed 

 1 pinch cayenne pepper 

 ½ ounce dried mushrooms 

 1 dash bottled hot pepper sauce 
 cups beef stock 

 2 tablespoons canned tomato paste 

 1 cup canned diced tomatoes 

Instructions Checklist

 6 thin cut pork chops

 Step 2
In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.

 Step 3
Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

 1 medium onion, chopped 

 1 head green cabbage, chopped 

 1 cup flour 

 ½ cup water 

  salt to taste 
mushrooms

 Step 2
Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.