Sauté the diced onion in hot goose lard. Add the sauerkraut, pour in white wine and mix in enough water to cover the cabbage. Tie the spices in a linen bag (or tea bag) and add together with sugar and bacon rind. Bring the sauerkraut to a boil, stir in the grated apple and cook covered over moderate heat for about 1 hour (or longer, depending on how firm you want it). Meanwhile, stir occasionally. Mix the flour with a little water, add and use to lightly thicken the cabbage. Season with salt and remove the bacon rind and the spice bag before serving.
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