Savoy cabbage Perfect Savoy is known for its tender, finely crinkled leaves and mild, slightly sweet flavour, which becomes even richer and sweeter after a light frost. The cylindrical heads develop firmly among the dark green, heavily savoyed leaves and take up relatively little space compared to many other cabbage varieties. Its compact, cylindrical heads make it an exceptionally versatile vegetable in the kitchen.
The leaves can be boiled, steamed, braised, stir-fried or baked in the oven. Savoy cabbage is a classic ingredient in mashed potato dishes, soups, stews and casseroles, and is widely used for stuffed cabbage leaves filled with minced meat, rice, vegetables or vegetarian fillings. It also retains a pleasant bite in stir-fries. The young, tender leaves can be finely shredded and enjoyed raw in salads or coleslaw. Its mild flavour pairs perfectly with potatoes, bacon, sausage, chicken, beef, mushrooms, onion, garlic, cream, cheese, mustard, nutmeg, thyme and caraway seeds. Savoy cabbage is rich in vitamins C and K, dietary fibre and antioxidants. After harvest, the heads can be stored for several weeks in a cool place and are also excellent for freezing after briefly blanching.
The plants tolerate light to moderate frost, allowing the heads to remain in the garden well into late autumn or even winter. A light frost converts part of the starch into natural sugars, resulting in an even milder and sweeter flavour. Hardy annual. Height: 40 - 60 cm.
Indoor sowing: March - May
Outdoor sowing: April - June
Germination: 7 - 14 days
Germination temp.: 15 - 20 °C
Sowing depth: 1 - 2 cm
Planting distance: 50 - 60 cm
Distance between the rows: 60 - 70 cm
Planting position: Full sun
Harvesting period: August - November (after light frost)
Savoy cabbage can be started indoors or sown directly outdoors. For the best results, sow indoors or under glass from March to May. Sow the seeds 1 - 2 cm deep in a light, moist seed compost at a temperature of 15 - 20 °C. Under these conditions, seedlings usually emerge within 7 - 14 days. Once the seedlings have developed two to four true leaves, transplant them into individual pots so they can grow into strong, compact plants.
When the plants are about 10 - 15 cm tall and have been properly hardened off, they can be transplanted outdoors from April to June. Choose a sunny location with fertile, humus-rich, moisture-retentive but well-drained soil. Incorporate plenty of compost or well-rotted manure before planting, as Savoy cabbage is a heavy feeder. Leave 50 - 60 cm between plants so they have enough room to develop firm, cylindrical heads.
Direct sowing outdoors is also possible from April to June. Sow thinly in shallow drills 1 - 2 cm deep and later thin the seedlings to the recommended spacing. Water regularly during dry periods, especially while the heads are forming. A consistent moisture supply prevents growth checks and encourages the development of firm, tender heads. Savoy cabbage grows best in moderate temperatures and tolerates light to moderate frost very well. In fact, a light frost converts some of the starches in the leaves into natural sugars, giving the cabbage an even milder and sweeter flavour. Protect young plants from slugs and, if necessary, use insect netting to prevent damage from cabbage root flies, cabbage white butterflies and other cabbage pests. Crop rotation is important: avoid growing brassicas in the same location more than once every four to six years to reduce the risk of clubroot and other soil-borne diseases.
