Cabbage is widely used for its leaves and the juice made from them. Cabbage is scientifically known as Brassica oleracea and commonly referred to as red cabbage, white cabbage, colewort or kale.
Cabbage contains high amounts of vitamin K-1 along with modest amounts of calcium, Vitamin A, C, E and B. Other active constituents of Cabbage are chlorogenic acid, caffeic acid, and goitrin.
Cabbage is used orally and topically. Topically, to relieve swelling. Orally, cabbage is used for gastritis, gastric and duodenal ulcers, gastric pain, gastric hyperacidity. Cabbage has also been used in connection to asthma, morning sickness, and prevention of osteoporosis.