1 cup butter, softened
3 tablespoons all-purpose flour
1 1/4 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon Italian seasoning
2 (8 ounce) jars sauerkraut, drained
4 ounces blue cheese, sliced
1 pound Swiss cheese
1/4 cup butter, melted
3 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C).
Press butter mixture into the bottom and sides of an 8x8 inch baking dish or bowl, like a muffin or round baking dish. Sprinkle flour over top of sauerkraut.
Melt blue cheese in a large saucepan over medium heat. Mix together sugar and baking powder. Gradually stir in the red wine, stirring constantly until mixture is a pale gold color. Sprinkle evenly over the blue cheese mixture.
Sterilize sauerkraut in a large bowl, cutting it into small pieces, until covered with a towel. Cover with a metal foil and refrigerate for several hours or overnight.
For the dough: Mix together the flour, sugar, yeast, salt, Italian seasoning and sauerkraut. "Line the bottom of a large bowl or tray with the pans you've prepared, and punch down. Tilt sauerkraut with a spatula, filling the holes 2 inches thick. Roll out sauerkraut to about 1/8 inch thick. Cut into 1 inch thick slices. Spoon sauerkraut mixture over the top of the loaf of bread.
For the sauce: Place blue cheese mixture over the top of sauerkraut loaf. Pour sauce over sauerkraut and top with blue cheese mixture. Cover tightly with aluminum foil. Let cool in the refrigerator for at least 2 hours.
For the bread: Bake bread in the preheated oven 10 minutes, until golden brown. Drain out remaining liquid and transfer to a small bowl. Top with blue cheese mixture, sauerkraut and casserole. Repeat layers and repeat directions for the cabbage, then continue the cake layers with remaining ingredients.