The Reason Overcooked Cabbage Smells Bad - Tasting Table (2024)

FAQs

The Reason Overcooked Cabbage Smells Bad - Tasting Table? ›

Cabbage contains sulfur compounds

Cabbage and onions contain sulfur-based compounds and enzymes that are kept apart — and nonreactive — in separate cells when the plants are whole. But when you cut the vegetables, the compounds and enzymes mix, creating pungent, bitter and foul-smelling compounds that repel insects (and people!).

Add about 1 teaspoon of white vinegar to the pot while the cabbage is cooking. The vinegar will help neutralize 60-70% of the cabbage odors. However, if you add too much vinegar, the cabbage may absorb some taste. Measure 1 tablespoon of lemon juice and pour it into the pot in which you are cooking the cabbage.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Overcooked cabbage may produce a strong odor and flavor. Steam wedges of cabbage for 5-7 minutes. Top with butter and a pinch of salt and pepper or even with grated cheese. Purple cabbage is beautiful, decorative and tasty: add it to salads, pasta salads, fried rice, etc.

Minimize heat exposure: Exposing cabbage to heat will speed the enzyme activity and flavor development. The longer the exposure to heat, the stronger the flavors and aromas. Short and quick cooking over high heat will minimize bitter and pungent notes and create pleasing caramelized sugar flavors.

SMELL. This can be a bit tricky since cabbage has a naturally funky kind of smell. A fresh head of cabbage will have a very faint smell. On the other hand, if you open a bag of shredded cabbage and it slaps you in the face, this is a sign it is past the expiration date.

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days. If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days. Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor, but they do not generally make you sick.

What happens if you boil cabbage too long? ›

Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10. You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!

You'll also want to avoid cabbage with any signs of bruising, blemishes, wilting, or discoloration, as these can all be signs of aging.

If you've ever cooked cabbage, you may have noticed an unpleasant aroma filled your kitchen when you cooked it. There's a simple explanation. This vegetable contains sulfur compounds, which are known to produce the "stinky cabbage" aroma some people find offensive.

The most common gas leak smell will be rotten eggs or cabbage. If you smell this odor in your home, and you're sure it isn't actual rotten food, you could have a natural gas leak.

Cruciferous vegetables such as broccoli, cabbage, and cauliflower produce gas. The breakdown of garlic and onions in your body releases sulfur-like compounds that waft out through your pores.