There is no one right way to do this but this recipe looked like a good start to me
http://easteuropeanfood.about.com/od/maincourses/r/bigos.htm
Of course I did my own thing, I used, 6 bay leaves, 6 cups dehydrated mushrooms, 28 ounce can petite diced tomatoes2-3 cups Shiraz, 9 ounce bag pitted prunes, 7 medium sweet onions, about 1/2 cup olive oil, 1/2 of a huge cabbage, 4 pounds of bagged sauerkraut, 1.5 lbs smoked kielbasa, 2 slices smoked turkey "chops", a fresh ham hock and left over bits of lamb and beef. I first fried the onions and half the cabbage then put it all together in a big pot and cooked about 3 hours. Due to space considerations I could only use half the cabbage and half the sauerkraut. I cooked the remaining cabbage really browning it a lot for color and flavor then added it and the remaining raw sauerkraut at the end.
It needs salt and pepper and I think when I serve each container I will heat it up with a fresh small bag of sauerkraut because the long cooking tempers the sour too much. I may also add more prunes with the final heat up. It is supposed to get better over time and it is one of the endless stew dishes (you just keep adding stuff) so this is in the spirit. Seriously, YUM.
