Bring about 1 kg sauerkraut to boil with a cup of beefstock, some salt, lots of crushed black pepper, marjoran and honey.
Sautee 2-3 onions untill caramellised and add into the pot. Let simmer on low heat for about 30 min.
Add the meat and about 0,3-0,5 l of sourcream (for the meat use a slowcooked smoked porkleg and some diced, browned bratwurst). Taste and add spices if needed.