Green Cabbage is very low in Saturated Fat and Cholesterol. It's also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a great source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.
Cabbages were among the first plants to be cultivated. Northern Europe was the starting point for wild cabbage, originally loose leafed like collards.
Cabbage was among the first European plants brought by colonists to the New World where it thrived.