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.)
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