Cabbage is one of the oldest vegetables in existence. It has been cultivated for over 4,000 years. The name cabbage is derived from the French word – caboche, meaning “head”. It belongs to the Cruciferae family along with broccoli, cauliflower, collards, kale, and Brussels sprouts. A dietary staple around the world, it is consumed the most next to potatoes. There are 4 varieties of cabbage: red, green, savoy, and napa. They are all abundant in micronutrients and fiber, and can all be eaten raw, braised, stir-fried, and preserved. Dutch sailors relied on sauerkraut (a fermented cabbage) on long journeys to prevent scurvy.