During the Val Venosta Cabbage Weeks, hospitality establishments offer special cabbage dishes and the traditional Törggelen
White cabbage grown in the area around Lasa is brought to the table in autumn. Locally known as "Kobis", it is in season during autumn and is perfect for making hearty stews, cabbage tarts, cabbage rolls, or salads. Fermentation through lactic acid turns white cabbage into sauerkraut, which is an essential part of the meat platter, the main course at Toerggelen.
White cabbage is said to strengthen the immune system, aid digestion and lower blood sugar and cholesterol levels. The Lasa Cabbage Weeks, or Laaser Krautwochen, in October and November are entirely dedicated to this vegetable: For two weeks, everything revolves around it in the participating restaurants and inns. May we inspire you? How about a cabbage pizza or cabbage dumplings with mountain cheese sauce? Champagne cabbage also sounds promising.
In addition, a series of events takes place, including Toerggele Sunday, workshops such as "Fermenting Vegetables" and the Marble Gourmet Tour with chocolate and praline tasting, as Lasa is also famous for marble and apricots. Furthermore, there is the October Market in the market square as well as a harvest festival with the local brass band and a harvest festival float.
If you would like to combine this with a short hike, the Kaiserweg trail is suitable: It leads from the station via the Herrensteig path to the "Stinkabrunn" sulphur spring in less than two hours. The water is bacteriologically pure and rich in minerals. This makes it suitable for therapies for the digestive system as well as liver and skin diseases. Afterwards, the route leads back to the village.
