It is a biennial plant of very ancient origin, grown mainly in the central and northern regions of Italy, particularly widespread in the Canavese area (region of Piedmont). For their healing properties, the cabbage leaves, were eaten raw at banquets of the ancient Romans to help the body to better absorb the alcohol. For a long time it was considered together with the onion a panacea to deal with the lung and intestinal diseases. The inner ball has a green or purplish red colour, with large leaves, bullous or humped along the edges. It Contains 27 calories per 100 grams. The substances inside the cabbage act as anticancer of the intestine.