It is a member of the mustard family, which includes mustard, radish and many Oriental vegetables. It has been cultivated since at least 2500 B.C., with several varieties known to the Greeks and Romans. Its wild ancestor, the colewort, a weedy perennial of the seacoasts of Great Britain and southwestern Europe, still exists. A great variety of cultivated forms have arisen either by selection or mutation from this plant. Although best adapted to the Mediterranean type of climate, they grow from the arctic to the subtropics.
Cabbage is a hardy vegetable that grows well in fertile soil.
Cabbage is easy to grow if suitable varieties are selected and proper culture and insect management practices are followed. It is also a good source of vitamins A and C and calcium. Cabbage thrives in both the spring and fall. It tolerates frost to 24 degrees F, but not heat. Cabbage is used in slaw, salads, sauerkraut and cooled dishes.