Greg wonders, “Why do my cabbage dishes reek?”
Answer: sulfur. When this leafy veggie is cut, mustard oils come out to play, and cooking the cabbage converts these oils to sulfur products.
So Greg, don’t overcook your cabbage. It’s also recommended to use stainless steel pots and pans when cooking cabbage.
Fun facts: cabbage is a treasure trove of vitamins C and K. It belongs to the Cruciferae family which also includes cousins broccoli and cauliflower. Cabbage also contains cancer crime fighting substances such as phytochemicals, go cabbage! Unfortunately gut-dwelling bacteria pounce on the fiber contained in cabbage, giving you gas. With the good comes the bad I suppose.
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