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Old 11-11-2008, 05:59 PM   #11
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Cooking cabbage always smells if it's just plain steamed or boiled.

Saute it in some butter, or in some extra-virgin olive oil with onions & garlic - nothing smells other than some great cooking going on.
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Old 11-12-2008, 04:17 PM   #12
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Breezy it was not you, I was actually on my other, Russian, cooking site.
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Old 12-04-2008, 07:53 PM   #13
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Smile It does taste bitter and here's why:

You and I are what geneticists refer to as "super tasters". We have the ability to taste certain toxins in food products that other people can't. This is an ability passed to you genetically by your parents.

In Biology classes, students are given a piece of paper with a chemical called PTC on it and determine whether they carry the "super taster" gene or not. Those with the gene taste PTC as horribly bitter, while those without the gene (the majority) taste nothing. Because the toxic chemical in cabbage, broccoli, tobacco, and other foodstuffs resembles PTC, super tasters taste bitterness.

Google "PTC: Genes and Bitter Taste" to learn more.
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Old 12-04-2008, 08:26 PM   #14
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If you're planning on using the cabbage raw (as in a coleslaw), try soaking the shredded cabbage in cold water for a half an hour. Much like red onions, this leaches out some of the bitter flavor compounds. It also crisps up the leaves ...

Also cut out the core of the cabbage which is where you will find most of the bitterness.
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