The word cabbage is a derivation of the Old English Kabage, a colloquial term for head or empty head.
The cabbage family — of which Brussels sprouts, broccoli, cauliflower and kale are all members is varied.
Cabbage itself comes in many forms — the shapes can be flat, conical, the heads compact or loose, and the leaves curly or plain.
It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century. By the Middle Ages, it had become a prominent part of European cuisine
Cabbage is a good source of vitamin K, vitamin C and fiber Cabbage is also an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein, and magnesium. Cabbage, at least white, are also a very economic as its cheap and compact making it last for many meals.
The ancient Roman nobleman Pliny the Elder described both culinary and medicinal properties of the vegetable, recommending it for drunkenness—both preventatively to counter the effects of alcohol, and to cure hangovers.
British dish bubble and squeak is made primarily with peppery beef and boiled cabbage.