| 1 | Peel and core the apples. |
| 2 | Cut them into quarters, then cut the quarters crosswise into thin pieces. |
| 3 | There should be about 2 ?cups. |
| 4 | Peel the potatoes and cut in half crosswise. |
| 5 | Keep in cold water to cover. |
| 6 | Heat the lard in a large, heavy casserole and add 1 ?cups of the onions and 1 tsp garlic. |
| 7 | Cook, stirring, until wilted. |
| 8 | Add the caraway seeds and cook briefly. |
| 9 | Stir in the apples. |
| 10 | Rinse and drain the sauerkraut. |
| 11 | Squeeze it to extract excess liquid. |
| 12 | Add the juniper berries and sauerkraut to the casserole. |
| 13 | Place the pork butt in the center of the sauerkraut. |
| 14 | Add the bay leaf, cider and broth. |
| 15 | Cover closely. |
| 16 | Bring to a boil and cook 15 min. Meanwhile, combine the bread and milk in a mixing bowl and blend with the fingers. |
| 17 | Add the ground pork, remaining onion and garlic, the parsley, cumin and coriander. |
| 18 | Blend well. |
| 19 | Shape into 6-8 equal balls. |
| 20 | Arrange the meatballs and kielbasa over the sauerkraut. |
| 21 | Add the drained potatoes. |
| 22 | Cover again and continue cooking 20 min. Remove the bay leaf. |
| 23 | Slice the pork butt and kielbasa and serve with the sauerkraut, meatballs and potatoes. |
