Polish: Cerveny Kapusta by Recipe Cottage

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	Cerveny Kapusta

		3 cups Rendered pork fat -- (trimmed from 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 and 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