Yield: 3 -4 as a si
Measure | Ingredient |
---|---|
3 cups | Rendered pork fat (trimmed from chops or roast) |
\N \N | Finely chopped onions |
\N \N | Paprika |
1 medium | Head red cabbage |
\N \N | Salt |
½ teaspoon | Paprika |
\N \N | Fresh ground black pepper |
1 large | Apple, grated |
2 tablespoons | White [sic] vinegar |
1 tablespoon | White sugar |
½ 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 ½ 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 1½ 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