Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pack shredded cabbage in to 1 quart canning jars. add 2 teaspoons canning salt (not table salt). pour boiling water over cabbage to about 1" from top. cap loosely and store in a cool dark place for 2 weeks. boil 1 pint of water and 1 tablespoon canning salt. refill jars of cabbage and let sit for an addition 2 weeks. wipe down jars, refill with water, salt, screw caps on tightly. put them in a water bath for 30 minutes.

Target recipe: preheat oven to 350°f. place sauerkraut, cloves, bay leaf and salt in sauce pan; cook until the liquid has evaporated. remove cloves and bay leaf, add sour cream and reheat. bake sausages in oven until brown. place sauerkraut on a platter and top with baked sausages.