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LOCATION: Recipes >> Polish >> Cerveny Kapusta

Print this Recipe    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

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