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Without naming any names, some cultures have a tradition of overcooking vegetables almost to the point of mush. If you had a grandmother or a great grandmother who liked to prepare vegetables in this way, you are probably familiar with one of the least pleasant smells that the kitchen has to offer: overcooked cabbage. When overcooked, cabbage tends to emit a faint (or strong, depending on how much cabbage is being cooked) smell of sulfur. To cope, the usual strategy is to turn on a fan or open the windows, but this week I heard about a different technique. Apparently, if you add a whole, unshelled walnut or a celery stalk to the cooking water, there will be no smell.
I don't cook enough cabbage to test this - and certainly try to avoid overcooking it, in any case - but does this actually work, or is it just an old wives' tale?
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10-21-2006 @2:37PM MJ said... I cook cabbage all the time but I shred it like you would to make colesalw and saute it in olive oil and til tender but still green and crisp with onions and sometimes bellpepper. No smell that way. Mom uses to boil it all day long,never liked it growing up! smelled awfull and was grey looking and mushy! Lady years ago told me how to fix it and I have been doing it this way for years. Even my kids ask for seconds!!Good to know this about the celery though, anyone tried this??
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