Füszerezett vöröskáposzta

Fuszerezet voroskaposzta or spiced red cabbage is a traditional dish from Sopron. It typically consists of red cabbage, apples or pears, onions, garlic, and bacon, which are simmered in red wine with caraway, honey, and vinegar. The recipe for this savory specialty is believed to date back to the early 19th century, and it’s one of the only two Sopron-related recipes mentioned in George Lang’s Cuisine of Hungary, a 1971 cookbook concerned with Hungary’s culinary heritage. In Sopron, the traditional way to enjoy this simple delicacy is alongside meat dishes such as roast pork or game. Another similar dish that is usually associated with Sopron’s cuisine is Soproni winzer káposzta (lit. Sopron Winemaker’s Cabbage). This dish is typically made with a combination of sauerkraut, apples, onions, garlic, bacon, potatoes, fat, white wine, paprika, and cumin.