Cabbage, scientifically known as Brassica oleracea var. capitata, has its origins in the Mediterranean region, specifically in the area that is now modern-day Turkey and Greece. The wild ancestor of cabbage, referred to as “wild cabbage” or “sea cabbage,” is native to these regions.
The cultivation and domestication of cabbage can be traced back thousands of years, and it is considered one of the oldest cultivated vegetables. Ancient civilizations in the Mediterranean, including the Greeks and Romans, were known to cultivate and consume cabbage.
Over centuries, humans selectively bred cabbage to develop different forms, including the familiar round-headed cabbage we commonly consume today. The cultivation and adaptation of cabbage to various climates and regions have contributed to its global popularity as a versatile and nutritious vegetable used in a wide range of culinary dishes.
