Savoy Cabbage ‘Invernale Mantovano’ Seeds – Winter Savoy by Franchi Seeds

Savoy Cabbage ‘Invernale Mantovano’ is a late, cold‑hardy winter savoy forming very large, dense heads with thick, deeply crinkled dark‑green leaves. The foliage is tender yet robust, with a sweet flavour ideal for autumn and winter dishes. Bred for strong winter performance, it stands well in frost and can be harvested over a long period. The large hearts are excellent for boiling, braising, stir‑fries, roasting or traditional stuffed cabbage. Approx. 1800 seeds per packet.

🌱 Sowing

Sow from May to late July in modules, trays or a nursery bed using firm, fertile soil. Sow 1–1.5 cm deep, keep moist and protect seedlings from pests. Transplant at 4–6 true leaves.

☀️ Light

Grow in full sun. A bright, open, sheltered site improves head size, airflow and disease resistance.

💧 Water

Keep soil consistently moist, especially during establishment and heart formation. Water deeply and mulch to retain moisture.

🌡️ Germination

Germinates in 7–14 days at 10–20 °C. Late‑spring to summer sowing aligns well with warming soils.

📏 Spacing

Plant 45–60 cm apart, with 60–75 cm between rows. Mature plants are large and benefit from generous spacing for airflow.

🌼 Harvest

Cut firm, solid heads from late autumn through winter. In mild winters, plants can remain in the ground and be harvested as needed.

 

Bullet Technical Data

🌱 Sowing depth: 1–1.5 cm
📅 Sow: May–July
☀️ Light: Full sun
🌡️ Germination: 7–14 days at 10–20 °C
📏 Height: 30–45 cm with large heads
🪴 Spacing: 45–60 cm plants; 60–75 cm rows
⏳ Maturity: 110–140 days
🧪 Seeds: approx. 1800 per packet

 

Tips & Tricks

Grow in fertile, firm soil enriched with organic matter. Rotate brassicas yearly to reduce disease. Protect young plants from root fly and pigeons. Firm transplants well and consider light staking or earthing‑up in exposed sites to prevent wind rock.

 

Garden‑to‑Table Recipe (Shortened)

Italian‑Style Stuffed Savoy Cabbage

Remove 8–12 large leaves, trim the rib and blanch 2–3 minutes.
Sauté onion, carrot and celery; cool slightly.
Mix with minced pork, rinsed risotto rice, Parmesan, egg, salt and pepper.
Place filling on each leaf, fold and roll.
Arrange in a dish, pour stock around, drizzle oil and top with Parmesan.
Cover and bake at 180 °C for 40–50 minutes, uncovering for the final 10 minutes to brown.
Serve with cooking juices, mashed potatoes or crusty bread. Add mushrooms or a little passata for variations.