In a food processor, puree half of the garlic, half the bell peppers and 1 onion with 1 tablespoon of salt until smooth

Pour the mixture into a large bowl, add the cubed pork and stir to coat

Cover with plastic wrap and marinate overnight in the refrigerator

Drain the pork and pat dry with paper towels

In a large Dutch oven, heat the canola oil

Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch

Transfer the browned pork to a plate

Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes

Add the paprikas and cook, stirring constantly, for 1 minute

Return the pork to the pot and add the sauerkraut, Ruby Red Wine, broth, water, marjoram and bay leaves

Bring to a boil

Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 hours

Stir in the remaining garlic, bell peppers and onions

Add the yellow bell pepper and cook until the pork and vegetables are tender, about 30 minutes longer

Discard the bay leaves

Stir in the black pepper and season with salt

Serve in bowls over cooked and buttered egg noodles with a dollop of sour cream