Decrease Unpleasant Oder of Cooked Cabbage

Cabbage can be eaten raw or cooked. It can be boiled, steamed, braised, sautéed, stir-fried, and microwaved. It should be cooked until just tender. Overcooking will produce a very unpleasant smell. Also, older cabbage or those that have been stored for a long time will have a tendency to have even a stronger smell than freshly picked cabbage. Keep the odor to a minimum by cooking uncovered with as little water as possible and cook quickly, do not overcook. Adding a couple thick chunks of bread wrapped in cheesecloth to the cooking water may help to reduce the odor also.

Something else to be aware of when cooking cabbage is the color in red cabbage will have a tendency to run when it is cooked. The cabbage turns a purplish blue and turns other foods that it is cooked with to a reddish color. To prevent the red cabbage from discoloring, add lemon juice or vinegar to the cooking water. Approximately 1/2 tbsp. per cup of cooking water should be sufficient.