Cerveny kapusta
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Cerveny kapusta
  Vegetables    Polish  
Last updated 6/12/2012 12:46:59 AM. Recipe ID 7504. Report a problem with this recipe.
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      Title: Cerveny kapusta
 Categories: Loo, Vegetables, Polish
      Yield: 3 -4 as a si
 
      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
  then!!
  
  Carol Wincenc
  
  From:    Michael Loo
 




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Recipe ID 7504 (Apr 03, 2005)

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