Free Recipe Cerveny Kapusta
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 3
Ingredients for Cerveny Kapusta Recipe
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
Cerveny Kapusta Preparation
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
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