Julienne the cabbage (lots of it). Cut the block ham in half, and if you don't like the sausage skin getting torn, then poke it in several places with a fork.
Heat butter and olive oil, and fry the cabbage. After it wilts, add white wine, wine vinegar, consomme, and bay leaf.
After bring it to a boil, add ham, sausages, frankfurters, and salt and pepper, cover and let boil for 15 minutes.
Story Behind this Recipe
The sauerkraut available for sale is strangely sweet, and not to my liking. So, I thought up a way to make it easily. This recipe was previously titled "German-style." but users "Citron@France" and "Jock" kindly informed that it is French style.
The amount of meat is approximate. You can add more to your preference . You might think that there is a lot of cabbage, but this is what makes it good, so use lots.