Cabbage head pit, Feldbaum near Bad Gams

A pit for preserving whole heads of cabbage was built from strong Stainzer slabs reaching 2 metres into the ground.

The cabbage heads were scalded with hot water in a large iron cabbage kettle, like the one hanging on the neighbouring granary, then placed in the cabbage pit and weighted down with a stone slab. The cabbage preserved in this way was prepared in winter as a once popular and very digestible pit cabbage for meat and dumplings. Nowadays, pit cabbage is occasionally sold again at farmers' markets, but it should not be confused with “Sauerkraut”.