The word Cabbage is derived from the French word caboche, which means ‘Head’. Its scientific name is Brassica oleraceae. Cabbage is a vegetable variety that is common in Kenya and forms an essential part of the diet and income in Kenyan families. Cabbage is mainly used for cooking, in vegetable salad and as plant matter for livestock feed. Cabbage contains mustard oil that give them distinctive odor and taste. It is an excellent source of minerals such as potassium and high in calcium vitamins A and C. Crucifers (cabbage, broc- coli, cauliflower, etc) are particularly effective against colon cancer and also protect against cancers of the skin, breast, stomach, blad- der, liver and lung; provided there are not much pesticide residues. The major market outlet is the local fresh market in rural and urban areas. There are many varieties in Kenya but the most popular are Gloria F1, Prucktor, Fanaka, Haraka, Fiona F1Copenhagen market, Fiona F1 and Golden Acre.