Contributed by Jennifer Peachey

There are two foods that, when they’re cooking, I can not stand the smell of. The first is Brussels sprouts, which you have to cook to eat. The other is cabbage that, thankfully, you can eat raw or at least only slightly sautéed - eliminating the strong odor. Both these vegetables are from the Cruciferae family and also include kale, broccoli, collards, cauliflower, sea kale and kohlrabi. Among the cabbages there are 400 varieties including red, green, white, savory and Chinese.

Cabbage contains a flatulence-inducing substance as well as a sulfurous substance. This sulfuric gas, released when the cabbage is cooked is what gives it that “cabbagey” smell. On a sweeter note, one cup of raw cabbage gives you 55% of your RDA of vitamin C and 20% of your RDA of folic acid. It is also low in calories, fat free and a good source of dietary fiber. Although the evidence is still not conclusive, many studies show that eating raw cabbage may reduce the risk of some cancers, namely colon and stomach. Cabbage is also credited with being antidiarrheal, antibiotic and remineralizing.

To cook cabbage properly, and make it pleasant to the nose, it must not be over cooked. Over cooking also depletes the vitamin content, colour, flavour and texture. To boil use only an inch of water and add the cabbage once the water has boiled. Cook only 5 to 8 minutes for shredded and 10-15 for quartered. If you leave the lid off cabbage for the first few minutes of cooking, the smell will be released and dissipate quickly.

Shredded cabbage can also be cooked in stir-fries, curries, and pilafs. Add cabbage toward the end of cooking and cook until the cabbage just begins to wilt. Chunks or shreds can be added to stews and soups as well. Individual leaves can be stuffed with rice, meat, tofu, or vegetables and baked. Blanch the leaves in boiling water for two minutes, add the cooked stuffing, roll up and tuck in ends, bake until warmed through.

Of course, you can always eat the cabbage raw. Shreds add terrific crunch to a green salad and most people know the wonderful zest of Cole slaw. Or you can cut long strips for the kids to have with their favorite dip. Gone are the days of turning up the nose to “smelly” cabbage!

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