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Full Online Book HomeLearning KitchenVegetables - Polish Cabbage (cerveny Kapusta)
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Vegetables - Polish Cabbage (cerveny Kapusta) Post by :innkeeper Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1591

Click below to download : Vegetables - Polish Cabbage (cerveny Kapusta) (Format : PDF)

Vegetables - Polish Cabbage (cerveny Kapusta)

3 cups Rendered pork fat (trimmings saved from a roast)
Finely chopped onions
1 medium 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; storecovered 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; add about 1/2 tsp. paprika; again, don't let it burn.

Add the wet, saltycabbage; stir until it's coated with fat.

Add pepper to taste and stir in grated apple.

Add about 2-3 Tbl. vinegar and 1 Tbl. sugar.Rub about 1 1/2 tsp. of caraway seeds between your palms and add to cabbage.

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 testwill be on the 2nd or 3rd day when reheating the leftovers; that's when it's the best.
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