Login

Taking the smell out of cabbage

Photo by Cynthia Hochswender

When we were young and looking for our first apartment, my husband would eliminate certain rental options by wrinkling his nose and saying, “Impossible. It smells like cabbage.”

Not raw cabbage, of course, but the boiled stuff.

What makes cabbage give off such a strong odor when it’s cooking? According to one website, it’s because the amount of sulfur in the leaves increases as you cook them; the longer you cook your cabbage, the stronger the scent will be.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.