Red cabbage, also known as cabbage or white cabbage, is a member of the Brassicaceae/Cruciferae family. The scientific name is Brassica oleraceae. Cabbage is cultivated in temperate and damp climates around the world. Cabbage leaf contains a high amount of vitamin K. It also contains smaller amounts of calcium, vitamin A, vitamin C, vitamin E, and several B vitamins. Cabbage also contains chlorogenic acid, caffeic acid, mustard oils, 3-hydroxy-methyl-indole, 5-vinyl-oxazolidine-2-thion, rhodandines, amino aicds, and goitrin. These active constituents have a variety of health benefits. Cabbage has been used in both folk and homeopathic remedies for a long time. It has been used for gastric complaints, ulcers, and more. Cabbage has also been used in topical formulas for swelling.