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LOCATION: Recipes >> Polish >> Kapusta 01

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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 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 handed-down 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!

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