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Рецепт Cerveny Kapusta
by Global Cookbook

Cerveny Kapusta
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Ингредиенты

  • 3 c. Rendered pork fat (trimmed from chops or possibly roast) Finely minced onions Paprika
  • 1 med Head red cabbage Salt
  • 1/2 tsp Paprika Fresh grnd black pepper
  • 1 lrg Apple, grated
  • 2 Tbsp. White [sic] vinegar
  • 1 Tbsp. White sugar
  • 1/2 tsp Caraway seeds

Инструкции

  1. Render pork fat very slowly; remove "cracklings", & add in sufficient finely minced onion for taste and flavor. Cook till golden brown. Add in paprika slowly, DON'Tablespoons let it burn or possibly smoke. Let cold, and store, covered in refrigerator - will keep for a long time.
  2. Wash the cabbage in cool water, quarter it & chop finely, salting as you go. Throw away the core. Heat about 3 c. of the pork-fat/onion mix, add in about 1/2 teasp. paprika - do not let it burn. Add in the wet, salty cabbage & stir till it's coated with fat. Add in pepper to taste, grated apple, stir in; add in about 2-3 tsps wine [sic] vinegar, 1 tbsp sugar. Rub about 1 1/2 tsp caraway seeds between palms, & add in to cabbage.
  3. This totally "handed-down-through-the-Wincenc-family" recipe will come out differently each time - till you arrive at the taste you like best. Taste as you go along! But the true test will be on the 2nd or possibly 3rd day when reheating the left-overs. I always loved it best then!!
  4. Carol Wincenc