The basic concept of pairing wine and food is to compliment and enhance the aroma and flavors of both the food and wine. Reds with heavier meals, whites for lighter meals, red wine with red meat, and white wine with white meat.
Overcooking will result in limp, pasty cabbage and produce a very unpleasant smell, which is caused by the sulfur compounds that are released when the cabbage is cooked too long. Cook cabbage until just tender to prevent the unpleasant smell from occurring. view more.