Why Does Cabbage Have Such a Disagreeable Odor During Cooking?
Fresh kale smells relatively neutral and develops its characteristic odor while cooking. This deters many people from eating this vitamin C-rich vegetable. The odor of cooked cabbage comes from its inherent sulfur and mustard oil compounds in the plant. Cooking releases the enzymes that split the sulfur molecules, and thus we get the characteristic odor, absent in the raw kale. The longer the cabbage is cooked, the stronger the smell. Today’s recipes ought to make you a bit more familiar with kale preparation.
