This dish is a hearty stew for the coming cool seasons. Serve with crusty bread and creamy butter.

• 2 pounds Beef or Bison Round, cubed
• 2 pounds lean Pork, cubed
• 3 tablespoons Extra Virgin Olive Oil (EVOO)
• 1 small Sweet Onion, chopped
• 2 large cloves Garlic, peeled nad pressed
• 1 can (15 ozs) Whole Tomatoes, undrained
• 1 Bay Leaf
• 1/2 teaspoon Celery Seeds
• 1/2 teaspoon Caraway Seeds
• 1 teaspoon Sea Salt
• 1/2 teaspoon Pepper
• 1 medium head Cabbage, chopped
• 1 can (15 ozs) Sauerkraut, drained
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Sugar or Sugar Substitute

Over medium heat in a large pot heat the EVOO and brown the meat cubes. Add onions and garlic. Saute until tender. Add remaining ingredients. Bring to a boil. Cover and reduce heat to a simmer. Stir occasionally for 1 1/2  to 2 hours or until meat is tender. Discard bay leaf and serve stew warm.