The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. It was known to the ancient Greeks and Romans and they praised this vegetable for its medicinal properties.
The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called "cabbage head" is widely consumed raw, cooked, or preserved in a great variety of dishes. It is the principal ingredient in coleslaw
Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food.
Cabbage is a cool season vegetable. The optimum temperature for growth and heading is between 15°C and 20oC. Above 25oC, the growth is arrested. Cabbage thrives best on soils that retain moisture. A soil in the pH range of 6.0 to 6.5 is the best. In Pakistan the yield of cabbage depending upon varieties varies between 20-50 tons per hectare.
In Urdu Cabbage may be named as Gobi,