---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CERVENY KAPUSTA
  Categories: Loo, Vegetables, Polish
       Yield: 3 -4 as a si
  
       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
  
   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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