| 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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