Cabbage, a member of the cruciferous family that includes broccoli, cauliflower and Brussels sprouts, is thought to have been domesticated as a crop in the Mediterranean region of Europe (Baldwin). It was originally valued by ancient Romans and Greeks as a medicinal for use with a variety of ailments including gout, headaches and ingestion of poisonous mushrooms (Economic Research Service 2002a).
Today cabbage is primarily valued as a fresh market vegetable, although research continues on the medicinal properties of cruciferous vegetables, which have been found to aid in the prevention of cancer. It is a cool season perennial with moderately high frost tolerance. U.S. commercial production of cabbage can be found in every state, but the top producing states include California, New York, Texas and Georgia. February 2006 . . . Cabbage
- Cabbage Statistics, 1960-2002, ERS, USDA.
- Cabbages (Round and Chinese types), Postharvest Technology Research Information Center, University of California, 2006.
- Cole Crop Production in Florida, Institute of Food and Agricultural Sciences, University of Florida, 2007.
- Florida Crop/Pest Management Profile: Cabbage, Institute of Food and Agricultural Sciences, University of Florida, 2004.
- Fresh-Market Cabbage, Vegetables and Melons Outlook, ERS, USDA, 2002.
- Sauerkraut, Vegetables and Melons Outlook, ERS, USDA, 2007.
- Vegetables, NASS, USDA, 2007.
- Vegetables and Melons, ERS, USDA.
Links checked April 2008.