Clean the chicken and fill it with the prepared stuffing of rice, mushrooms, carrots, which have been fried and seasoned. In a large crock, put the stuffed chicken on its back, atop 2-3 sauerkraut leaves.
Around it, arrange the steaks, raw sausage or meatballs made from the minced meat. Around them, put finely chopped sauerkraut, seasoned with paprika. On top, put 2-3 sauerkraut leaves.
Add a little sauerkraut juice and cup of red wine. Seal off the crock with a little dough and bake on low heat for 5-6 hours.