Cabbage vegetables can be a healthy vegetable, but they can also be overwhelmingly funky for the uninitiated. Don't let the stinging, sulphurous smell be a scoop to cook these winter greens. Use solid selection, storage and cooking techniques to keep the scent low, so you can enjoy the green sprouts without a nasty smell on the nose.
Credit: Image Source / Photodisc / Getty Images Put the cabbage in a little oil to boil quickly.
Collard Green Basics
Cabbage is a cross-plant in the same family as broccoli, cauliflower and cabbage. As with all these vegetables, over-dressing reduces the nutritional value of greens and releases an unpleasant odor. Don't let this smell define your experience with these greens and lose the benefits of greens.
Choose the quality
No matter how you cook cabbage greens, some will smell more than others. Choose young, little greens for the less bitter and spicy instead of the bigger and harder greens. Avoid greens that are discolored and yellowed and choose the green leaf frames. Store the cabbage leaves in a plastic bag in your refrigerator's food storage box for three to five days, so that it does not wither and become bitter. Buy green kale from January to April, when they are at the peak of their season for the freshest and least green bites.
One way to overcome the smell of Collard greens is to avoid over-cooking. The sharp smell of sulfur is released when the cabbage leaves are cooked. Avoid this by removing the ribs from the cabbage leaves and cutting them into thin, even pieces before cooking to cook faster and more evenly. Slightly grease the vegetables in oil before adjusting to low heat, cover the greens and steam until soft.
For southern greens, long cooking is the key to their taste and texture. This herb preparation requires you to simmer the greens for a few hours, usually with smoked steaks or turkeys for extra flavor. The use of this cooking method requires additional spices to reduce odor and improve the taste of the greens. Use white vinegar and a chewing gum to reduce odor and improve the taste of your final greens.