Bigos (Hunter's Cabbage Stew)

Drain the excess juices form the sauerkraut (if necessary: chop itfinely). Chop the cabbage, pour boiling water over it and drain. Rinse the mushrooms, cover with a little warm water and leave tosoak for 15 minutes. Cook the mushrooms in their soaking liquidfor 30 minutes, drain and cut into strips. Keep the mushroom stock. Peel the apples and cut into cubes. Peel and chop the onions, lightly fry them in 1 tb of lard. Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns. Add 8 dl of boiling water, cover and cook(low heat) for 1 1/2 hours. Cut the meats into cubes. Slice the sausage and fry it lightly in lard. Add all to the pan. Pour the wine in, and cook for a further 40 minutes. Stir frequently taking care not to burn it.