Several cultivars of the bimonthly leafy green, red (purple), or white (pale green) plant known as cabbage (Brassica oleracea var capitata) are produced as an annual crop for their densely leafed heads. The average cabbage head weighs between 0.5 and 4 kilos. It was probably cultivated, and by the Middle Ages, cabbage had established itself as a staple of European cuisine. The first year of the plant's life cycle is typically when cabbage heads are harvested, although plants meant for seeds are given a second year to mature. According to FAOSTAT (2008), Kenya and Ethiopia are the continent's largest suppliers of cabbage, accounting for about 30% of the continent's total output. About 2,000,000 (2 million) tons of cabbage were produced in Africa overall in 2008, an increase of 20% from the 10-year period from 1998 and 2008. The study's goals were to evaluate the socioeconomic elements that affect cabbage output, to identify the difficulties experienced by cabbage growers, and to evaluate how well they deal with those difficulties. In order to prevent draughts, the study advised farmers to try to plant early in the beginning of the rainy season. Producers were also advised to control diseases and pests because the cabbages they are mostly growing are becoming less resistant to these problems. Researcher should breed for more resistance for the preferred cabbage varieties and the administrators should ensure that the policies formulated for rural areas cover areas such as construction of feeder roads and their regular maintenance