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  Recipe Home » Misc » Cerveny Kapusta
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  Cerveny Kapusta
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 231
Ingredients:
3 cup Rendered pork fat (trimmed from chops or roast)
Finely chopped onions
Paprika
1 medium Head red cabbage
Salt
1/2 tsp Paprika
Fresh ground black pepper
1 large Apple, grated
2 tbsp White [sic] vinegar
1 tbsp White sugar
1/2 tsp Caraway seeds
Instructions:
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
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