I like cabbage and I usually make pancit with it. Do you guys like pancit too? if you cook pancit you can put cabbage and carrots and your pancit sure will taste good. Cabbage use in many purpose, you can cook them with chicken soup, pochero,fish sinigang, stew and more. Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid which has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a negative calorie food citation needed.

It is a source of indole-3-carbinol, or I3C, a compound used as an adjuvant therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death.

In European folk medicine, cabbage leaves are used to treat acute inflammation.[8] A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.

The cabbage is a popular cultivar of a the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae or Cruciferae, and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster cabbagehead.

The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock, and the English call its head a loafcitation needed. It is in the same genus as the turnip – Brassica rapa L.

Cabbage leaves often display a delicate, powdery, waxy coating called bloom. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate. Cabbages are also a good source of riboflavin.

-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. Also called sea cabbage and wild cabbage, it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage which surpasses all other vegetables." The English name derives from the Normanno-Picard caboche (head), perhaps from boche (swelling, bump). Cabbage was developed by ongoing artificial selection for suppression of the internode length.

-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.citation needed.It is the principal ingredient in coleslaw. For further information visit Cabbage overview.