• Prep Time:
  • Cooking Time:
  • Serves: 3 -4 as a si

Cerveny Kapusta

  • Recipe Submitted by on

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


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

Carol Wincenc

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