Cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although Cabbage is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 B.C. Since cabbage grows well in cool climates, yields large harvests, and stores well during winter, it soon became a major crop in Europe. Cabbage ranks right up there with Broccoli, Cauliflower, and Brussels sprouts with a reputation for fighting cancer. It is also a good source of vitamin C, fiber, potassium, and other nutrients. Cabbage also offers a major payoff, the fewest calories and least fat of any vegetable. From green cabbage you will enjoy a fiber boost and a respectable amount of vitamin C. Two types of cabbage, savoy and bok choy, provide beta-carotene, an antioxidant that battles cancer and heart disease.