This is a typically Polish dish and is extremely popular throughout the country. It will keep for weeks, and is a favourite dish for shooting expeditions, being warmed up on a wooden fire in the forests.
Wash the sauerkraut and blanch it in boiling water, and drain. Melt the lard in a saucepan and, when hot, fry the chopped onion till brown, adding the flour. Then add some of the meat glaze, tomato purée, vodka and wine. Mix well. Put a layer of sauerkraut in an earthenware casserole, cover with a layer of the different meats and the sausage, cut in small slices, and the diced apples. Moisten with a little more meat glaze and wine, and continue the process till the casserole is filled. Covet closely and simmer for 2 hours, shaking the casserole occasionally. Set aside and use as required. Unlike most dishes, this is said to improve the more often it is re-heated.