My Mother’s Kapoist/Inta’s Kapusta/Or just plain sauerkraut with a twist

~ Auntie Laima

1 small head of cabbage (finely shredded)
1 28 oz can of Khur sauerkraut and liquid
1 28 oz can Libby sauerkraut drained (actually the brands really don’t matter that much – just two big jars or cans)
1 sliced thin onion ( don’t tell your Mom) (two small or one large)
1 lb or more smoked meat cubed (I used a smoked pork neck)
2 tablespoons of brown sugar (the secret ingredient)
Quarter cup or more of caraway seeds
Water to cover.

Put all in a big pot and cook on a medium heat until raw cabbage is mushy.

The amount of raw cabbage should roughly equal the amount of canned or bottled. So it is easy to make a smaller amount.

This freezes very well and I usually make only one batch a year.