How to Keep Cabbage From Smelling

Cabbage comes in several varieties, including red.

Cabbage is chock full of Vitamin C and can be eaten raw or cooked. Varieties of cabbage include red, bok choy, green, Napa and even smaller cabbages known as Brussels sprouts. Each variety of cabbage is better bought when it's whole, with crispy leaves and should be firm. Avoid cabbage that is soft, starting to brown or has a dry, cracked stem. Properly preparing cabbage will cut down on the smell that it can produce. Does this Spark an idea?

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Plastic wrap
Scissors or knife
Plastic bag

Instructions

- 1
  
  Wrap a whole cabbage head in a perforated plastic bag. Keep the cabbage whole in the crisper drawer of your refrigerator until you are ready to use it.
- 2
  
  Wrap any cut cabbage tightly with plastic wrap. Use the cut cabbage within a couple of days.
- 3
  
  Cook cabbage just until it becomes tender. Test it periodically to make sure it has not overcooked. It will give off a sulfuric odor if cooked too long. You can boil, steam or even microwave the cabbage.
- 4
  
  Boil shredded cabbage three to five minutes, or boil 10 to 15 minutes if it is in wedges.
- 5
  
  Steam shredded cabbage for about five to eight minutes or 10 to 12 minutes if it is in wedges.
- 6
  
  Microwave shredded cabbage in 1/4 cup of water for every two cups of cabbage for five minutes. Microwave cabbage wedges for five to six minutes with 2 tablespoons of water.