The roots of the fascination for cabbage go right back to the ancient Egyptians and Greeks, who attributed special powers to the vegetable. The Romans venerated the life-giving properties of cabbage such that a whole branch of medicine grew up around it. Cabbage leaves were placed on wounds; cabbage juice was mixed with honey to salve the eyes. Above all, cabbage protected against the effects of alcohol. If eaten in great quantities before a feast, there would be no hangover.

The cabbage has been variously conceived as extravagant, magical, curative, plain, pure, noxious, smelly, sublime and ridiculous. However, even today, Cabbage can be used in various culinary uses and can be incorporated into our daily diet in many ways.

Salads: Cabbage can be shredded into salads with salt and other spices.
Soups: It can also be boiled into a soup and served hot.
Stews: It can be served raw or steamed into a stew with water and salt.
Juice: Cabbage can be consumed as a juice.
Kimchi: In Korea, cabbage also famous for use as kimchi.