Cerveny kapusta

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 vinegar
1 tb White sugar
1/2 ts Caraway seeds

1. 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.
2. 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.