Mini Savoy Cabbage

A compact savoy cabbage producing softball-sized heads with beautifully crinkled, tender leaves in a fraction of the space. The smaller heads are perfect for two-person households and reduce waste compared to full-sized varieties. Crinkled leaves are more tender than smooth cabbage and work exceptionally well in slaws and stuffed cabbage dishes. Plants mature faster than standard cabbage, allowing succession planting for extended harvest.

Start seeds indoors six to eight weeks before the last spring frost, sowing 1 cm deep in cell trays or modules filled with seed-starting mix. Seeds germinate in five to eight days at 18 to 22 degrees Celsius. Provide strong light to prevent leggy seedlings. Thin to one seedling per cell and grow on at cooler temperatures around 15 degrees. Harden off over seven to ten days by gradually increasing outdoor exposure. Transplant to the garden when seedlings have four to five true leaves. For fall crops, start seeds in midsummer and transplant by late summer.

The Season Plate

Your Mini Savoy Cabbage Year

Composed for Zone 7 · typical seasons · frost passes Apr 2, returns Nov 1

Sow Mini Savoy Cabbage Mar – Apr, Aug – Sep, pick Jun – Jul, Oct – Nov. Set your climate below and every date on this plate re-times itself.

Sowing window

Mar – Apr, Aug – Sep

re-timed to your frost dates

Plant out

after Apr 2

once frost risk has passed

First picking

around May 19

≈ 65 days from sowing · 300-500g per plant

Composed for —ColdTemperateMildWarmUse my locationUsed once to set your season · only the zone is kept

Week-by-week Mini Savoy Cabbage reminders watering, feeding and pruning, timed to your dates

In the app

Frost alerts for your garden a warning before a cold night costs you the crop

In the app

Succession sowing dates so the picking never gaps mid-season

In the app

Keep my dates — free for 7 daysWe nudge you as each window opens · cancel anytime

Mini savoy cabbage is ideal for small gardens and containers, producing dense, crinkled heads in as little as 65 days. Start seeds indoors six to eight weeks before the last frost date, sowing 1 cm deep in cell trays. Transplant hardened-off seedlings 35 cm apart when they have four to five true leaves. For a fall crop, direct sow or transplant in late summer, as savoy types develop their best flavor after light frost exposure.

Provide consistent moisture throughout the growing period, as irregular watering causes heads to split. Apply a layer of organic mulch around plants to retain soil moisture, suppress weeds, and keep roots cool during warm spells. Feed every three weeks with a balanced liquid fertilizer to maintain steady growth. Mini varieties are more forgiving of close spacing than full-sized types, making them excellent for intensive beds and raised garden setups.

Monitor for common brassica pests by inspecting undersides of leaves weekly. The crinkled leaves of savoy types provide hiding spots for small caterpillars, so thorough inspection is important. Heads are ready when they feel firm and solid to gentle pressure. Do not wait too long to harvest in warm weather as heads may bolt or split. In cool autumn conditions, heads hold well in the garden for several weeks after reaching maturity.

Grow mini savoy cabbage near celery, onions, and aromatic herbs like dill, sage, and thyme, which help repel cabbage moths and aphids with their scent. Marigolds planted nearby deter whitefly and add beneficial nematode resistance to the soil. Avoid planting near tomatoes, peppers, and strawberries, which compete for nutrients and may share pest problems. Lettuce and spinach make good understory companions as they benefit from the partial shade of cabbage leaves. Clover interplanted between rows fixes nitrogen and provides ground cover.

The Society Table

Celery belongs beside it. Tomato doesn't.

Old growers' knowledge, checked against Mini Savoy Cabbage's real companion table below — test any plant you're growing.

Grows well in the company of · 3

CeleryOnionDill

Keep apart · 2

TomatoStrawberry

Plant Mini Savoy Cabbage with good neighboursThe planner flags conflicts before they're in the ground

Mini savoy cabbage performs best in fertile, moisture-retentive soil with a pH of 6.5 to 7.5. Incorporate generous amounts of well-rotted compost or manure before planting to improve both fertility and water-holding capacity. Apply a balanced granular fertilizer at transplanting and side-dress with nitrogen-rich feed three weeks later. Avoid excessive nitrogen, which produces loose heads. Calcium is important to prevent tip burn on inner leaves, so lime acidic soils well in advance. Consistent soil moisture is critical to produce tight, well-formed heads without cracking.

Ideal Temperature

Hardiness Zone Compatibility

Harvest mini savoy cabbage when heads are firm and about 10 to 15 cm in diameter, typically 60 to 70 days after transplanting. Test readiness by pressing the top of the head; it should feel solid and resist pressure. Cut heads at the base with a sharp knife, leaving a few outer wrapper leaves to protect the head during storage. For a second harvest of smaller heads, cut the stump in a shallow cross pattern and leave it in the ground, as many mini varieties will produce small side shoots. Harvest promptly in warm weather to prevent splitting.

Storage & Preservation

Store whole unwashed heads in the refrigerator crisper drawer, wrapped loosely in damp paper towels inside a plastic bag, where they keep for two to three weeks. Savoy cabbage freezes reasonably well: shred leaves, blanch for 90 seconds, cool in ice water, and freeze in portions. It also makes outstanding sauerkraut and kimchi, with the crinkled leaves absorbing brine and seasonings beautifully. Dehydrated savoy cabbage chips make a nutritious snack. Outer leaves can be blanched and frozen individually for later use as wraps for stuffed cabbage rolls.

Troubleshooting Common Problems

Head splitting is the most common issue, caused by irregular watering or leaving mature heads in the ground too long during warm weather. Water consistently and harvest promptly to prevent this. Tip burn on inner leaves results from calcium deficiency or irregular watering. Bolting occurs when young plants are exposed to prolonged cold temperatures below 10 degrees Celsius, so avoid planting out too early in spring. Loose or poorly formed heads usually indicate insufficient fertility, inconsistent moisture, or overcrowding. Slugs favor the moist environment under the outer leaves.

Growing Tips

1. Choose the right season — mini savoy is a cool-weather crop that performs best in spring and autumn. Avoid midsummer planting in hot climates, as temperatures above 27°C (80°F) stall head formation and encourage bolting.
2. Space plants 25-30 cm apart rather than the 45-60 cm needed for full-size savoy. The compact growth habit of mini varieties allows intensive planting without sacrificing head quality.
3. Cover plants with fine insect mesh from transplanting day onward to exclude cabbage white butterflies, cabbage moths, and flea beetles. This single step eliminates the most common pest problems without any chemical intervention.
4. Water consistently at soil level to keep the root zone evenly moist. Overhead watering collects in the crinkled leaves and can promote fungal diseases. Drip irrigation or soaker hoses are ideal.
5. After cutting the main head, score a shallow X into the remaining stem and leave the plant in place. Most mini savoy varieties will produce 2-3 smaller secondary heads from the stem within 4-6 weeks, significantly extending your harvest.
6. Apply a high-nitrogen feed (blood meal, fish emulsion, or diluted nettle tea) during the rosette stage, then switch to a balanced or potassium-rich feed once heads begin to form for the firmest, best-storing heads.
7. Succession sow every 3 weeks from early spring through midsummer to ensure a continuous supply of heads rather than a single glut harvest. Stagger transplanting dates so that only a few plants mature at any given time.
8. For the sweetest flavour, time your autumn planting so that heads mature after the first light frosts. Frost triggers the plant to convert starch reserves to sugars as a natural antifreeze, noticeably improving the taste.