Autumn also includes the celebration of the renowned cabbage

The ancient Romans did not allow it, they considered cabbage to be a panacea. They even believed that its juice alleviated the symptoms of intoxication. However, it has many other advantages that you may not have heard of. Did you know, for example, that it helps against dementia and has twice as much vitamin C as lemons?

It was cultivated by the Celts and the knowledge was later adopted by the Slavs, who discovered that it could be pickled. For easy preparation and long shelf life, it quickly became one of the main components of the commestibles. The cabbage gradually grew and today we can enjoy many varieties of white and red cabbage. The most common species include cabbage, then it is Chinese and Beijing cabbage.

‘Raw or sour, it is perfect for health’. A true motto that does not lie. Dishes of cabbage in different ways are a solid part of the diet of most people. And it is the cabbage that will be presented at this festival in the main role.

Nowadays, in a world of modern exoticism and influences of different cultures, we must not forget about traditions. These include the production and consumption of fermented cabbage, which our ancestors did not allow. During the cold winter evenings, they were heated with fermented cabbage, which contains a lot of vitamin C. Not only the old saying states, ‘The cabbage makes guys strong’, even scientists think so. Its importance is appreciated mainly due to the large proportion of nutrients, vitamins, minerals and trace elements.

The reputation of the Stupava cabbage has been known for centuries. Already in the time of Maria Theresa, cabbage growers from Záhorie were the exclusive suppliers to the Imperial-Royal Court. They cannot do without the popular Stupava cabbage even in Pressburg on so-called ‘dirty Thursdays’. These were fruit and vegetable markets where marketeers from the town’s wide surroundins offered their products to the servants of local burgenses. After fermentation, you can feel a slight horseradish pungency in the true Stupava sauerkraut, it should be white to yellowish in colour and it is elastic and crunchy.

The fact that it is not some ordinary cabbage is also evidenced by the fact that in 2017 Stupava sauerkraut received a EU Protected Designation of Origin (PDO) status. These are exclusively cabbages grown and processed in a specific area in Stupava and its surroundings. After Paprika Žitava, sauerkraut from Stupava is only the second Slovak food in this category.

The Slovak capital of cabbage therefore annually commemorates the tradition of cultivating and processing its greatest pride with multi-day celebrations. On the first weekend in October, Stupava cabbage festivities will offer a rich cultural program aimed at the general public and intended for all ages, a presentation of farm products and a market called the Creative Zone, a three-day craft fair and also the opportunity to get to know the sights and traditions of Stupava, including the most famous one, associated with cabbage.

The festivities will also feature a number of competitions, attractions, gastronomic variations of regional dishes and live concerts. Accompanying events such as the exhibition of veterans, Fun Zone for the little ones in the area of the Manor Park and the promotional exhibition of small breeders in the Small Park will entertain, please, edify and caress the soul.

Come in the autumn to get to know the taste of Záhorie and appreciate the true Stupava cabbage. This year you have such opportunity from 30 September to 2 October.