Cabbage is one of the most nutritious and healthy vegetables that exist in nature. Rich in vitamins, minerals (especially iron and magnesium), fiber and fatty acids like omega 3 and omega 6 plus it has powerful anti-inflammatory properties. And as a winter vegetable, it should always be in the fridge during this season. Cabbage also comes in several varieties: cauliflower, broccoli, red cabbage, fiolaro, Brussel sprouts, … just to name a few, each with its own shade of taste.
In the kitchen, you can use cabbage in a number of ways. All it takes is a little imagination. But, and there is a but – the biggest limitation of this vegetable is the smell it gives off as it cooks, causing diners to have the same reaction that the Looney Tunes characters have in front of the skunk Pepè Le Pew. Luckily, we have good news: there are some tricks to cook the cabbage without it smelling bad so you can avoid having to open the windows for a couple of hours after cooking it.
Allies against cabbage odors
For steaming or cooking in a pressure cooker, the most effective way to dampen the bad smell is to add a few bay leaves, a tablespoon of white vinegar or milk to the water. Or even a tablespoon of capers will work too. Another solution is a crumbled up slice of bread soaked in vinegar or lemon. You can also use a potato. Paired together with bay leaves, potato, vinegar or milk work too.
With the lid already on the pot (to avoid filling the kitchen with the odor), you can put a coffee cup with some white vinegar inside near the opening of the lid. If you don’t want to add it directly to the boiling water, place a slice of bread on the lid near the steam. This is even more effective if you soak the bread in vinegar or lemon first. Once finished cooking, add a little bay leaf to some water in a saucepan and let boil for a few minutes. After learning these tricks, there is no excuse not to cook cabbage.
