Cabbage that has been cooked even very slightly is one of the foulest things I’ve ever encountered. The stench spreads and lingers horribly if it’s heated even briefly, and more than the lightest exposure to heat gives it a sickening aftertaste.
Raw cabbage is ok if not great, and pickled it’s actually quite good especially if it’s pickled with garlic, onions, and hot peppers, it’s just heat that does something horrible to it.
Cabbage that has been cooked even very slightly is one of the foulest things I’ve ever encountered. The stench spreads and lingers horribly if it’s heated even briefly, and more than the lightest exposure to heat gives it a sickening aftertaste.
Raw cabbage is ok if not great, and pickled it’s actually quite good especially if it’s pickled with garlic, onions, and hot peppers, it’s just heat that does something horrible to it.
If I recall, heating cabbage causes the formation of sulfur
This is especially true when it’s boiled