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Use a 10 gallon crock. Shred cabbage. Layer (10 inch) cabbage and salt, real briny. Pack until water is over top. Put white cloth on that.
Put weight (milk jug filled with water) on top.
Let set 2 weeks.
If molded, take off molded part.
Put in jars and cover in canning pot (with seals on jars).
When serving add caraway seeds and keilbasa.
(Can't get too salty.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 7.6mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 1
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