Introduction: Cabbage, a plant of the Brassicaceae family, has many varieties that are widely consumed by humans, such as cauliflower, cabbage, kale, broccoli, and kohlrabi. Cabbage is native to Europe and was introduced to Taiwan during the Dutch rule. The Japanese praise its nutritional value, comparing it to ginseng, hence it is also known as "Korean cabbage".
The Tang Dynasty's "Bencao Shiyi" also records the benefits of cabbage: "It nourishes the bone marrow, benefits the five zang-organs and six fu-organs, benefits the joints, relieves stagnation in the meridians, brightens the ears and eyes, strengthens the body, reduces sleepiness, benefits heart and spirit, strengthens muscles and bones, and relieves stagnation under the heart." This shows that since ancient times, cabbage has been regarded as a healthy food with multiple health benefits.