Introduction: Cabbage, a plant of the Brassicaceae family, has many varieties that are widely consumed by humans, such as cauliflower, head cabbage (cabbage, Dutch cabbage, round cabbage), kale, broccoli (green cauliflower), and kohlrabi. Cabbage is native to Europe and was introduced to Taiwan during the Dutch rule. Praised by the Japanese for its nutritional value, comparable to ginseng, it is also known as "Korean cabbage."
The Tang Dynasty's "Bencao Shiyi" also records the benefits of cabbage: "It replenishes the bone marrow, benefits the five zang and six fu organs, benefits the joints, relieves stagnation in the meridians, improves vision and hearing, strengthens the body, reduces sleep, enhances heart and mind, strengthens muscles and bones, and relieves stagnation below the heart." This shows that since ancient times, cabbage has been regarded as a healthy food with multiple health benefits. The Liao of the General Hospital of the Chang Gung Memorial Hospital system