Sunday, May 4, 2008

Cerveny Kapusta

  • 3 cups Rendered pork fat (trimmed from or roast)
  • Finely chopped onions
  • Paprika
  • 1 medium Head red cabbage
  • Salt
  • 1/2 teaspoon Paprika
  • Fresh ground black pepper
  • 1 large Apple -- grated
  • 2 tablespoons White [sic] vinegar
  • 1 tablespoon White sugar
  • 1/2 teaspoon 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.

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