Cabbage (scientifically known as Brassica oleracea var. capitata) is considered one of the most important leafy vegetables playing a prominent role in a healthy diet and sustainable agriculture worldwide, distinguished by its high ability to adapt to cold weather conditions. Cabbage is classified among vegetables rich in essential vitamins such as vitamin C and vitamin K, in addition to containing antioxidant compounds that support the immune system. Scientific studies issued by the Food and Agriculture Organization (FAO) have proven that regular consumption of cruciferous vegetables helps reduce body inflammation, improve digestion due to high dietary fiber content, and support heart health, alongside the role of glucosinolate compounds in preventing chronic diseases. Its cultivation requires sufficient lighting, regular watering without excess to avoid root rot, and fertile soil rich in organic matter with good drainage. Agricultural extension departments recommend following regular crop rotations and balanced fertilization to obtain high productivity and excellent fruit quality that meets local market needs and supports food security.
Food and Agriculture Organization of the United Nations (FAO) reports on cruciferous vegetable production. Ministry of Agriculture extension bulletins on winter vegetable crop management. Scientific research published in peer-reviewed journals of horticulture and plant nutrition. General information from the Syrian Agricultural Guide and Livestock in Syria _ Specialized Evidence Center.
