Single Packet of 300 Seeds
Savoy Perfection cabbage is defined by its heavily textured, crumpled green outer leaves. This particular class of cabbage hails from Savoy, a small district adjoining Italy where it originated more than a hundred and fifty years ago. Perfection is considered one of the best of the Savoy-type cabbages. Its versatility allows it to replace both western hard-heading types and the Chinese loose variety. In fact, this type of cabbage is known world-wide and used in dishes from Germany to Korea and El Salvador.
The deeply crinkled dark to light green outer leaves protect the tender paler green to almost white inner leaves. The flattened, round 6 – 8 pound heads can be especially beautiful in the fall and have been seen in flower beds as well as vegetable gardens. It is a drumhead-type cabbage that is considered one of the tastiest for both quality and flavor. Unlike some of the other cabbage varieties, it does not produce a sulfur smell upon cooking.
This long season cabbage is hardy and easy to grow and should be timed so heads mature in cool weather as their rich flavor is enhanced by frost. Described as sweet and delicate in taste with slight cruciferous undertones, it is considered by many to be the most flavorful of all cabbages. The 1932 Burpee’s Seed Catalogue described it as, “The best Savoy Cabbage in existence. Considered more tasty than ordinary cabbage. The deep green, crinkled outer leaves enclose a solid, tender, light green heart of remarkably sweet flavor. Easily stored for winter use.”
One of the most versatile cabbages, Savoy Perfection is used in stir fry, stuffing and sauerkraut. It’s found in minestrone soup and its sweet flavor and crunchy texture is perfect for coleslaw. It soaks up rich ingredients such as cream, cheese and olive oil. A recipe that exemplifies its unique flavor is a simple sauté with onions and garlic. Savoy perfection cabbage is rich in vitamins C and K as well as potassium, folate and beta-carotene.
Disease and Pest Control
Pests that need to be managed include cabbageworms, aphids, root maggots, flea beetles and cutworms. Companion planting with dill attracts beneficial wasps which kill cabbageworms and other pests. Wood shavings at the base of plants or the use of cheese-cloth as a row cover will help protect against root maggots. Aphids are dislodged with a strong spray.
Clubroot and purple blotch are common diseases that can be controlled with crop rotation, keeping the leaves dry and staying up on any weed infestation.
Sowing The Seed
Cabbage is a cool seasoned crop, which is well suited for the early Spring and early to late Autumn season. The seeds can be started indoors, or directly outdoors. If started indoors, sow in peat pots, 6 to 8 weeks prior to the last frost, at a depth of 1/4” under topsoil. Transplant into the garden, or direct sow outdoors, when the weather is slightly cool to warm. Check below for spacing and growth habits.
Cabbage plants, as explained above, will thrive in cooler temperatures. It is recommended to place them in an area of full sunlight, with temperatures averaging around 60F to 65F. The plants will need a soil that is rich in organic matter, but also well drained. If your sowing area is filled with hard, compact soil, we recommend adding in a light compost mix to improve drainage. Water the plants daily to ensure that the soil is kept moist until germination has occurred.
Germination & Growth
Cabbage seeds will typically take anywhere between 7 to 14 days to sprout open. The plants themselves will take up little garden space, and can be grown in rows. Each plant can be spaced about 18 to 24 inches apart from one another, in rows that are spaced about 24 to 30 inches apart. Fertilize when new leaves form, and when the heads begin to form. Harvest your Cabbage heads in roughly 85 to 90 days.