Search for anything:

Cerveny Kapusta

chicken, loo, polish, vegetables

3 cup rendered pork fat (trimmed from cho; ps or roast)
1 finely chopped onions
1 paprika
1 medium head red cabbage
1 salt
1/2 teaspoon paprika
1 fresh ground black pepper
1 large apple, grated
2 tablespoon 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

Yield: 3 -4 as a si

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU