Side Pannel
Cerveny Kapusta
Cerveny Kapusta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Polish
Ingredients List
- 3 c Rendered pork fat
- -(trimmed from
- -chops or roast)
- Finely chopped onions
- Paprika
- 1 md Head red cabbage
- Salt
- 1/2 ts Paprika
- Fresh ground black pepper
- 1 lg Apple, grated
- 2 tb White [sic] vinegar
- 1 tb White sugar
- 1/2 ts 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 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
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
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