Cabbage pit from Feldbaum near Bad Gams


Built: 19th century
Year of translocation: 1997

Cabbage was a valuable source of vitamin C during the winter months when no fresh fruit and vegetables were available and was typically served with meat and dumplings.

To preserve the cabbage it was stored in pits which were up to 2m deep and lined with slabs of local granite. Before the cabbages were placed in the hole, they were blanched in large iron vessels such as the one which hangs on the granary wall. Today, whole heads of preserved cabbage are available only occasionally in local markets. They are not the same as ‘sauerkraut’ which is shredded and pickled and preserved in wooden tubs.


Austrian Open-Air Museum Stübing

8114 Stübing, Österreich
T +43-3124/53700
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Opening Hours
03. November 2020 to 25. March 2021 closed.
26. March 2021 to 31. October 2021 Mon-Sun, public holidays 9am - 5pm

Admission until 4pm


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