| 1 | Render 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. |
| 6 | Discard the core. |
| 7 | Heat about 3 cups of the pork-fat/onion mixture, add about ?teasp. |
| 8 | Paprika - don"t let it burn. |
| 9 | Add the wet, salty cabbage & stir until it"s coated with fat. |
| 10 | Add pepper to taste, grated apple, stir in; add about 2-3 tsps wine [sic] vinegar, 1 tbsp sugar. |
| 11 | Rub about 1 ?tsp caraway seeds between palms, & add to cabbage. |
| 12 | This totally "handed-down-through-the-wincenc-family" recipe will come out differently each time - until you arrive at the taste you like best. |
| 13 | Taste as you go along! but the true test will be on the 2nd or 3rd day when reheating the left-overs. |
| 14 | I always loved it best then!! carol wincenc |
