Cerveny Kapusta

* Exported from MasterCook *

Cerveny Kapusta

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables Polish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Rendered pork fat -- (trimmed from
or roast)
Finely chopped onions
Paprika
1 medium Head red cabbage
Salt
1/2 teaspoon Paprika
Fresh ground black pepper
1 large Apple -- grated
2 tablespoons White [sic] vinegar
1 tablespoon White sugar
1/2 teaspoon Caraway seeds

Render pork fat very slowly; remove "cracklings", & add enough finely chopped
onion for taste and flavor. Cook until golden. Add paprika slowly, DON'T let
it burn or smoke. Let cool, and store, covered in refrigerator - will keep for
a long time.

Wash the cabbage in cold water, quarter it & chop finely, salting as you go.
Discard the core. Heat about 3 cups of the pork-fat/onion mixture, add about
1/2 teasp. paprika - don't let it burn. Add the wet, salty cabbage & stir
until it's coated with fat. Add pepper to taste, grated apple, stir in; add
about 2-3 tsps wine [sic] vinegar, 1 tbsp sugar. Rub about 1 1/2 tsp caraway
seeds between palms, & add to cabbage.

This totally "handed-down-through-the-Wincenc-family" recipe will come out
differently each time - until you arrive at the taste you like best. Taste as
you go along! But the true test will be on the 2nd or 3rd day when reheating
the left-overs. I always loved it best then!!
Carol Wincenc
From: Michael Loo

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