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Cerveny Kapusta
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Meats, Grains
Polish
Loo, Vegetables, Polish
3
-4 as a si
INGREDIENTS
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
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
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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