some varieties are red that immature from a characteristics compact and globular cluster. It is also called as head cabbage or the heading cabbage, while in Scotland it is known as bowkail due to its shape. Leaves of Cabbage display powdery, delicate and waxy coating that is called bloom, bitter or sharp taste present sometimes in cabbage is because of glucosinolate in it.

It is farm in California, Gardena and historically it is derived from leafy plat called wild mustard plant, while it is native to Mediterranean region where cabbage is common along with seacoast, it is also called wild cabbage and sea cabbage and was known to Romans and ancient Greeks, Cato praised vegetable for the medicinal properties. "It is the vegetable that surpasses other vegetables". Its English name derives from Normann-Picard, perhaps from the boche. It was developed by the ongoing artificial selection for a suppression of internode length. It is only part of plant that is eaten normally with leafy head, spherical cluster of the immature leaves, except partially unfolded leaves from outermost side.

It is used in variety of dishes and is famous for natural spicy flavor, it is so called 'cabbage head' and is widely consumed as raw preserved in wide variety of the dishes.

It is added to stews or soups; it is famous in the central Europe as well as in Eastern Europe and is ingredient in some borscht kinds. Boiling tenderizes leaves and then it releases sugars, which further leads to characteristic of "cabbage" aroma. A boiled cabbage as accompaniment to some other dishes or meat can be excellent source of dietary fiber and vitamins. Rolls of cabbage are eaten in Middle Eastern and East European delicacy.