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, add honey and cook for a further 40 minutes. Stir frequently taking care not to burn it. Serve hot with wholemeal bread. Remarks: ~roast duck or venison and roasting gravies can be added to bigos ~Bigos can be reheated for several days. It's flavour improves as it matures, tastes best on the third day.