*  Exported from  MasterCook  *
                              Cerveny  Kapusta
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Vegetables                       Polish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          Rendered pork fat -- (trimmed from
           or            roast)
                         Finely chopped onions
    1      medium        Head red cabbage
      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.
 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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