Title: CERVENY KAPUSTA
Categories: Loo, Vegetables, Polish
Yield: 3 -4 as a si
3 c Rendered pork fat
-(trimmed from
-chops or roast)
Finely chopped onions
Paprika
1 md Head red cabbage
Salt
1/2 ts Paprika
Fresh ground black pepper
1 lg Apple, grated
2 tb White [sic] vinegar
1 tb White sugar
1/2 ts 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!!
