Heat the oil in a pan and sauté the onions until translucent. Add the meat and let it brown together with the onions.
In the meantime, peel the tomatoes, remove the core, cut into eighths and add to the meat. Pour enough water to cover the meat. Simmer on low heat for about 1 1/2 hours. Add the sauerkraut, olives and vinegar and simmer again for about 20 minutes until the cabbage is soft.