Sessantina Grossa

Family: Brassicaceae Brassica

Crisp, cool-sweet leaves unfurl to form a dense, generous head with a satisfying crunch at first bite—Sessantina Grossa is all about that satisfying, garden-fresh snap.

The outer foliage is richly blue-green, while the interior gathers into a pale, creamy heart that stays tender and uniform. Ideal for fresh salads, slaws, and quick sautés, this 55-day cabbage shines whenever you want a bold cabbage flavor with a clean, crisp texture.

Light: Full SunMaturity: 55 DaysHabit: Rosette

Botanical illustration of Sessantina Grossa

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Sessantina Grossa is built for that first bite crunch—blue-green outer leaves give you a crisp, brassy snap while the pale heart stays tender and even. Use it either raw under acid to keep it tight, or in a fast hot pan so it turns crisp-tender instead of collapsing into cabbage water.

Best Uses

shaved slaw with a lemony vinaigrette (stays snappy, doesn’t weep fast)
hot-quick sauté or stir-fry to keep the edges crisp-tender
raw salads where you want uniform shreds and a creamy-core sweetness
braise only briefly when you need body—then stop before it goes soft

Flavor Profile

clean, cool-sweet cabbage flavor crisp, wet crunch with tender pale heart mildly peppery brassica edge holds bite without turning mushy too fast

Kitchen Pairings

lemon white vinegar butter mustard caraway bacon

Frequently Asked Questions

What pest or disease is most common on Brassica oleracea var. capitata (cabbage) and how can I control it?

Cabbage often suffers from cabbageworm (imported cabbageworm/diamondback moth larvae) and can also develop black rot in humid conditions. Inspect leaves weekly, especially the undersides, and hand-pick larvae early; for heavier pressure use Bacillus thuringiensis (Bt) labeled for cabbage and apply according to label directions. To reduce black rot, avoid working plants when foliage is wet and remove and discard infected leaves promptly.

How often should I water during the main growing phase to grow firm heads of Brassica oleracea var. capitata?

During head formation, keep soil consistently moist but not waterlogged—aim for about 1 to 1.5 inches (2.5–4 cm) of water per week total, adjusting for heat and rainfall. Water deeply so moisture reaches the root zone, and avoid letting the soil dry out completely between waterings because uneven moisture can lead to loose heads and splitting. Mulch around plants to stabilize moisture levels and reduce the need for frequent shallow watering.

How do I tell when Sessantina Grossa cabbage (Brassica oleracea var. capitata) is ready to harvest?

Harvest when heads are firm and reach the expected size for your spacing, typically around 55 days from planting to maturity. Check by gently squeezing the head—if it feels tight throughout with minimal give, it’s ready. If outer leaves yellow or heads start to loosen, harvest promptly to maintain texture and flavor.