Cabbage is a vegetable plant that belongs to the Brassicaceae family. Cabbage (Brassica oleracea L.) or sometimes called cabbage or cabbage, has 3 kinds of colors, namely very pale green so it is called forma alba (white), cabbage with green color (forma viridis) and reddish purple (forma rubra).
Fresh cabbage contains many vitamins such as vitamin A, some B vitamins, vitamin C, and vitamin E). The high content of Vitamin C in cabbage can be useful for preventing scurvy or acute canker sores.

Cabbage also contains many minerals such as potassium, calcium, phosphorus, sodium and iron. Fresh cabbage also contains a number of compounds that can stimulate the formation of glutathione, a substance needed to deactivate toxic substances in the human body.

Development of cabbage vegetable crops, in addition to increasing the economic income of farmers can also meet the needs of the local market and relatively good market prices