I grew up on the farm – and as kids we had to go out and ‘cut cabbage’ when the fields were ready… I have spent many an hour in the old cabbage patch…Cabbages have been in cultivation for thousands of years – dating back to the ancient Romans. There are many different types included in this brassica family, from the well-known green round-headed varieties, to savoy and napa. Some are best cooked, some for making sauerkraut, making cabbage rolls and used in stir-fries or salads.  Cabbage is high in vitamin C and B along with minerals and is an excellent source of calcium.