Short answers, pulled from the story.
Cabbage was most likely domesticated before 1000 BC, with nonheading cabbages and kale probably the first forms cultivated, possibly by the Celts of central and western Europe. Recent linguistic and genetic evidence also supports a Mediterranean origin for cultivated brassicas. Its wild ancestor, Brassica oleracea, originally grew on rocky coastal cliffs in Britain and continental Europe.
Jacques Cartier brought cabbage to the Americas in 1541-42. It was probably planted by early English colonists, though written evidence of its presence in the Americas does not appear until the mid-17th century. By the 18th century, both colonists and Native American Indians were cultivating it widely.
The heaviest cabbage on record, according to the Guinness Book of World Records, weighed 62.71 kg. The record for the heaviest red cabbage stands at 31.6 kg, and the longest cabbage roll measured 19.54 m.
China is the largest producer of cabbage, providing 48% of world production. In 2023, total world cabbage production reached 74 million tonnes, with India, Russia, and South Korea also among the substantial producers.
Overcooking cabbage produces hydrogen sulfide gas, which causes the pungent, unpleasant odor. The flavor compounds responsible are glucosinolates, a class of sulfur-containing glucosides concentrated most heavily in the seeds and throughout the plant.
Ancient Greeks used cabbage juice as an antidote for mushroom poisoning, in eye salves, and as a liniment for bruises, and recommended the vegetable as a laxative. Ancient Egyptians ate cooked cabbage at the start of meals to reduce the intoxicating effects of wine. Cato the Elder described medicinal uses including applications involving the urine of cabbage-eaters.