Rub 4 pounds of beef short-ribs with salt and pepper and dredge in flour. Brown on all sides in oil. Drain the oil. Add 1 cabbage, shredded, 6 carrots, peeled and roll-cut, and 1 pound each of chopped onions, sliced celery, rinsed sauerkraut, and 5 or 6 cloves of garlic, sliced. Cover with veal stock or beef bouillon, about a gallon.
Bring to a boil, reduce heat. Add a couple of bay leaves and thyme sprigs. Cover, simmer gently until the beef is tender - 1 1/2 to 2 hours. Add 1 1/2 pounds of sliced kielbasa and adjust the seasoning with Worcestershire sauce and salt and pepper. Serve hot with sour cream.