Savoy Perfection Cabbage Seeds - (Brassica oleracea)

The Master Gardeners at the historic Francis Land House Heirloom Vegetable Garden in Virginia Beach, Virginia are providing feedback on the donated seeds. Our garden consists of 35 raised beds, each four feet by twenty feet. The garden receives full sun all day and is fertilized with a combination of compost and commercial organic fertilizer. Harvested from mid to the end of June. A very attractive and unusual cabbage, it did well, nice size and good taste. We did note some slug damage. I thought you might be interested in some comments from one of the volunteers I cut and pasted below: I had never bought or cooked Savoy cabbage, and if I have eaten it, didn't know it. The head was very firm and dense, so decided to cook one half and then make a cole slaw with the second half. This would be a good test to get the most trial taste. Difference between Savoy and green cabbage was very apparent, cole slaw had good texture, a bit of a tang, different from green cabbage, we enjoyed as Savoy was not as sweet as other cabbage, a nice change. The other half was steamed, the cooking time was a little longer than green cabbage, next time would cut out the large vein stems in the outer leaves. Did not want to cook too long as we do not like mushy veggies. Taste was good, still a bit of tang we enjoyed and with adding salt and pepper was very good. Texture still good and color very nice. I'm very thankful for the opportunity to try this cabbage and will now buy Savoy when possible to try in other recipes. especially with sauces as the texture is such, sauces would adhere to the cabbage better and give more taste. Another plus for the Savoy the leaves make a nice plate garnishment for other dishes. Savoy was a great addition to grow in the garden and would recommend planting again. Also no leftovers, so it’s a keeper.