Cabbage Festival in Mrčajevci | Tourist Calendar of Serbia

Cabbage Festival is a gastronomic event held every September in Mrčajevci near Čačak.

The central event of this agricultural-touristic festival is a competition in preparing svadbarski kupus (wedding cabbage), which is considered one of the most delicious dishes of Western Serbia.

Svadbarski kupus is among the most recognizable specialties of this region, primarily due to its unique preparation method. Milun Tošić, one of the founders of the festival, explains that in Western Serbia, cabbage is cooked in an earthen pot, and the food is most delicious when eaten from dishes made of natural materials. However, a clay pot alone is not enough for an exceptional cabbage dish, and each competitor at the Cabbage Festival believes that they have a recipe that will impress the judges.

The first Cabbage Festival was held in 2002 with the aim of promoting agriculture and local products, as well as providing a platform for farmers in Mrčajevci to exchange experiences in growing cabbage and other crops. Expert lectures and promotion of modern agricultural technologies are also an integral part of the program.

However, the majority of visitors to this three-day event are mainly interested in who prepares the best cabbage dish, and the atmosphere is enhanced by performances of famous entertainers and cultural-artistic societies. It should be noted that, although cooked cabbage is the most sought-after dish, this gathering simply cannot go without roasted meat on a spit and barbecue specialties.

The competition in preparing svadbarski kupus takes place in three categories: "The Whole Village Cooks," "Teams and Individuals," and "Restaurants." In all categories, three best competitors are selected and awarded golden, silver, and bronze pots as prizes.

Vladimir Savić, the winner of the golden pot in 2021, shared a part of his secret with the public. According to him, preparation for the Cabbage Festival begins about twenty days before the actual competition. During that time, cabbage is left in barrels with salty water to ferment. The meat is smoked several hours after being cured for 7-8 days to be ready for cooking.

It's no secret that the best svadbarski kupus is made by cooking it with various types of meat. In the earthen pot, sauerkraut and meat are layered alternately, so that each layer of meat comes from a different source. The most common combinations are beef, pork, and lamb.

As for spices, pepper, red paprika, thyme, rosemary, mint, and lemon balm are commonly used. Each master keeps the proportion of these spices to themselves, and some even have secret ingredients that set them apart from the competition. All of this is simmered over low heat for several hours, and the end result is a dish that tantalizes with its aroma, and one serving is rarely enough.

During the Cabbage Festival, svadbarski kupus is also prepared in local taverns and households.

The Municipality of Čačak supports the event and assists the residents of Mrčajevci in organizing the festival. The Cabbage Festival in Mrčajevci is an excellent example of harnessing the potential of Serbian national cuisine.

This year's edition of the Cabbage Festival in Mrčajevci is planned for September 15th to 17th. More information about the event can be found on the official Facebook page.