Cerveny kapusta

1. Renderi pork fat very slowly; remove "cracklings", & add enough finely chopped onion for taste and flavor.
2. Cook until golden.
3. Add paprika slowly, don"t let it burn or smoke.
4. Let cool, and store, covered in refrigerator - will keep for a long time.
5. Wash the cabbage in cold water, quarter it & chop finely, salting as you go. Discard the core.
6. Heat about 3 cups of the pork-fat/onion mixture, add about ½ teasp.
7. Paprikai - don"t let it burn.
8. 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.
9. Rub about 1 ½ tsp caraway seeds between palms, & add to cabbage.
10. This totally "handed-down-through-the-wincenc-family" recipe will come out differently each time - until you arrive at the taste you like best.
11. Taste as you go along! but the true test will be on the 2nd or 3rd day when reheating the left-overs.
12. I always loved it best then!! carol wincenc.