Fresh fruit and vegetables are in short supply during winter, so if you don't want to do without important vitamins, you can stock up - with the white cabbage grown in the Laas area, for example. The cabbage is cut then preserved in lactic acid. The resulting sauerkraut still contains all the necessary vitamins to get you through the winter. Sauerkraut is particularly popular as a side dish for 'Törggele' dishes. During the Laas Cabbage Weeks, local products and cabbage dishes are offered at the October market, accompanied by atmospheric music. Participating restaurants offer cabbage specialities and chef and cookbook author Manfred Ziernheld offers “cabbage delicacies” at the cabbage show. In addition, Laas businesses decorate their shop windows and entrances with amusing cabbage figures.