Whether monks from the nearby monastery of Denkendorf cultivated the pointed cabbage. Or whether it is a freak of nature after all: In any case, the Filder pointed cabbage with its tender, yellowish-green leaves and conical growth is a botanical speciality - and a culinary one at that.
Juicy, mild and more delicate in taste than its coarse cousin, the white cabbage, the Filderkraut has long since found its way into upscale gastronomy.

At the end of October, the inhabitants of Leinfelden-Echterdingen celebrate their cabbage, which has grown for centuries on the fertile loess soil of the Filder.
For three days, everything in the community south of Stuttgart revolves around the "Filderkraut": in the world championship in cabbage planing, in cabbage chopping, in which a head has to be held as long as possible with an outstretched arm. Or in the modern cabbage pentathlon.

Filderkraut also plays the leading role in culinary terms. Sauerkraut, cabbage rolls, roulades filled with cabbage or Echterdinger Deie - the cabbage cake made according to an old recipe - can be tasted.
And the cabbage partner towns of Raesfeld, Dithmarschen and Vecsés in Hungary will also be presenting their regional specialities.

The festival also includes the "Spitzkraut Classics", a parade of vintage cars, Lanz Bulldogs and historic penny-farthings. The oldest motorised vehicle is awarded a Cabbage Festival trophy.
In the "Zehntscheuer", visitors can see how cabbage used to be grown and made into sauerkraut. The town's shops invite you to a Sunday open for sales, and brass bands, rock, pop and Latin bands play all day on one of the many show stages.