Cerveny kapusta

3 -4 as a si

Ingredients

Quantity Ingredient
3 cups Rendered pork fat (trimmed from chops or roast)
Finely chopped onions
Paprika
1 medium Head red cabbage
Salt
½ teaspoon Paprika
Fresh ground black pepper
1 large Apple, grated
2 tablespoons White [sic] vinegar
1 tablespoon White sugar
½ teaspoon Caraway seeds

Directions

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 ½ 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 1½ 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

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