Cabbages belong to the brassica family and are closely related to broccoli and cauliflower. They come in three varieties - green, red and Savoy. They are used in so many ways across the world, either in the raw form in salads, in boiled form in curries, or pickled to make preservatives like kimchi and sauerkraut. Cabbages were domesticated from the wild somewhere in Europe before 1,000 BC and by the Middle Ages, they had become a prominent part of European cuisine. They grow best in cooler months of the year and can be harvested when they become sufficiently big. A good cabbage weighs anywhere between 0.75 to 4 kgs.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.