How to Grow Savoy Cabbage 'Savoy King'

Savoy Cabbage 'Savoy King'

Brassica oleracea var. sabauda 'Savoy King'

vegetable

Savoy King is a crinkled-leaf cabbage variety prized for its tender, deeply savoyed (wrinkled) foliage and mild, sweet flavor. Unlike smooth-leafed varieties, the textured leaves are more delicate and cook down quickly, making it ideal for both raw and cooked preparations. This cultivar produces medium-sized, dense heads that are cold-hardy and excellent for fall and winter harvests.

Growing Conditions

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Sun: Full sun, 6-8 hours daily minimum

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Water: Consistent moisture of 1-1.5 inches per week; keep soil evenly moist but not waterlogged. Water deeply at the base to avoid fungal issues on foliage.

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Spacing: 18 inches

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Days to maturity: 70-90 days from transplant, 100-130 days from seed

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Planting depth: 0.25-0.5 inches for seeds; transplants at soil depth matching their container

Soil

Type: Well-draining, fertile loamy soil rich in organic matter

pH: 6.0-7.5

Amendments:

Compost or aged manure Balanced NPK fertilizer (10-10-10 or similar) Lime if soil is too acidic Calcium supplement (gypsum or crushed eggshells) to prevent tip-burn

Growing Zones

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Thrives in zones 3-9, with best performance in zones 5-8 for consistent harvests

3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a

Growth Stages

Seedling

2-3 weeks

Tiny oval leaves appear; plants are 2-4 inches tall with 2-4 true leaves visible.

Maintain consistent moisture and bright light. Thin seedlings to prevent damping-off. Keep soil warm (65-70°F) for germination.

Transplant/Establishment

1-2 weeks before field planting

Plants are 4-8 inches tall with 6-8 true leaves; ready for transplanting to garden or larger containers.

Harden off seedlings over 7-10 days before planting outside. Space 18 inches apart. Apply balanced fertilizer after transplanting.

Vegetative Growth

4-6 weeks

Rapid leaf expansion; distinctive crinkled (savoyed) foliage becomes prominent; plant mounds to 12-18 inches tall.

Maintain consistent watering and regular fertilizing every 3-4 weeks. Monitor for pests closely. Mulch around base to retain moisture.

Head Formation

3-4 weeks

Leaves begin to curl inward and compact; head starts forming in the center; outer leaves remain loose.

Reduce nitrogen slightly to avoid excessive leafy growth. Continue consistent watering. Remove any diseased outer leaves.

Harvest Ready

Harvesting window extends 2-4 weeks

Head is fully formed, dense, firm, and medium-sized (3-5 lbs typical). Distinctive wrinkled texture is fully developed and vibrant.

Heads can tolerate light frost and actually improve in flavor after cold exposure. Harvest before severe freezing or when heads are firm.

Companion Planting

Plan your garden →

Plant with:

Beets Celery Chamomile Dill Garlic Hyssop Onions Potatoes Rosemary Sage Thyme

Avoid planting near:

Broccoli Cauliflower Kale Other brassicas (to reduce pest and disease concentration) Strawberries Tomatoes Fennel

Common Pests

Use row covers during early growth, hand-pick larvae, apply Bacillus thuringiensis (Bt), or use spinosad spray
Monitor for green larvae on leaf undersides, apply Bt, or use neem oil spray
Use fine mesh row covers when young, dust with diatomaceous earth, or apply neem oil
Spray strong water stream to dislodge, apply insecticidal soap, or release ladybugs
Use collars around seedling bases, apply diatomaceous earth around soil line, or use pyrethrin spray
and
Hand-pick at dusk, use beer traps, copper tape barriers, or organic slug pellets (iron phosphate based)

Uses

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Fresh salads and slaws

Culinary

The tender, wrinkled leaves are excellent raw in salads and coleslaws, offering a mild, slightly sweet flavor that is less peppery than smooth-leafed cabbage varieties. [source]

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Braised and sautéed dishes

Culinary

The delicate texture breaks down quickly when cooked, making it ideal for braising, stir-frying, or creamed dishes. Popular in European cuisine, especially German and Italian traditions. [source]

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Anti-inflammatory and digestive support

Medicinal

Savoy cabbage is rich in glucosinolates and sulfur compounds that may support detoxification and digestive health. Traditionally used as a poultice for inflammation. [source]

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Fermentation (sauerkraut and kimchi)

Culinary

The high moisture content and tender leaves make Savoy King excellent for lacto-fermentation into sauerkraut, kimchi, and other preserved dishes with extended shelf life. [source]

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Vitamin K and antioxidant source

Household

One cup of raw Savoy cabbage provides over 140% of daily recommended vitamin K and contains lutein and zeaxanthin, supporting bone and eye health. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest when heads are firm and fully formed, typically 70-90 days after transplanting. Cut at the base with a sharp knife when soil is dry. Outer loose leaves can be removed before storage. Savoy King tolerates light frost well—harvest after first frost improves sweetness. Store in cool (32-40°F), humid conditions for up to 2-3 months; place in perforated plastic bags to maintain moisture.

Fun Facts

🌱 Savoy King cabbage improves significantly in flavor after exposure to light frost, as cold temperatures convert starches to sugars—a quality appreciated in cooler climates.
🌱 The distinctive crinkled 'savoyed' leaves are not a defect but a genetic trait that provides more surface area, faster cooking times, and greater tenderness compared to smooth-leafed cabbage.
🌱 Savoy cabbage is believed to have originated in Italy during the 16th century and remains a staple in Italian cuisine, particularly in regions like Tuscany and Liguria.

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