With anti-inflammatory effects, vitamin C, and lowering blood pressure and cholesterol, it's surprising we don't eat cabbage more regularly.
There are many recipes for cabbage soup, fried cabbage, cabbage salad, and other cabbage-based dishes, yet people shy away from them.
What is the true cause of cabbage's failure? Its odor. Unfortunately, cabbage's unpleasant odor is not exclusive to a particular group of people.
Raw cabbage is not offensive to the nose, but if you have ever been confined in a room with overcooked cabbage, you will never forget the odor.
Recipe Tips warns that cabbage should only be cooked until it is soft; overdone cabbage will seem wilted and smell like rotten eggs.
Cabbage, as reported by LiveStrong, is rich in sulfur. Sulfur springs emit a distinct and unpleasant odor that can't be missed if you've ever been near one.
Cabbage contains sulfur compounds and enzymes, but they are separated when raw. However, cooking activates them.
When boiling cabbage for a long time, bay leaves and white vinegar can help absorb the smell.
If you prefer your cabbages crispier, give them a short sear in a hot pan and then take them from the fire as soon as they are tender.