Polish Cabbage (Cerveny Kapusta)

posted by alsgirl 09-04-98 9:09 PM

Polish Cabbage (Cerveny Kapusta)

3 cups rendered pork fat (trimmings saved from a roast)
Finely chopped onions, to taste
Paprika, to taste
1 med. head of red cabbage
1/2 tsp. paprika
Freshly grated black pepper
1 large apple, grated
2 TBL White vinegar
1 TBL Sugar
1/2 tsp. Caraway seeds

Render pork fat very slowly; remove "cracklings". Add enough finely chopped onion for taste. Cook until golden. Add paprika slowly; don't let it burn or smoke. Let cook; store covered in fridge; it will keep for a long time.

Wash the cabbage in cold water, quarter it and chop fine, salting as you go. (Discard the core.)

Heat about 3 cups of the pork fat/onion mixture and add about 1/2 tsp. paprika. Again, don't let it burn. Add the wet, salty cabbage; stir until it's coated with fat. Add pepper to taste and stir in grated apple. Add vinegar and sugar. Rub caraway seeds between your palms and add to cabbage.

Note: This 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 leftovers; that's when it's the best.

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