Season 225g of diced pork and 225g of diced beef with salt and pepper. Heat 3 tablespoons of olive oil in a large Dutch oven and brown the meat with 4 medium chopped onions, in batches.
Brown 450g of diced slab bacon separately. Combine the meat, onions, and bacon in the pot with 450g of sliced Polish sausage, 225g of diced ham, and 900g of sauerkraut, drained and rinsed.
Stir in 900g of canned diced tomatoes, 225g of sliced mushrooms, 4 apples, peeled, cored, and grated, and ½ cup of pitted prunes.
Pour in 2 cups of beef broth and ½ cup of dry red wine, and add 1 tablespoon of caraway seeds, 12 black peppercorns, and 2 bay leaves. Simmer for at least 2 hours.
