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Christina:

We just yesterday watched an old Alton Brown show about cabbage! In that, he pointedly shredded the cabbage and cooked it in a LARGE pot of water he set to boiling first (because the large volume of water helps dissipate what causes the smell) and cooked for just 5 minutes before straining and then turning into a pan already hot with some oil, garlic, salt, sugar, and I think baking soda, but not sure. Anyway, he said that halted the hydrogen sulfide that causes the smell, and it resulted in cabbage that was still green and not mushy. I'm no chef, but it looked interesting!

I do like cabbage, by the way, soft in corned beef and, or firmer, as in salad or whatever.

Vermonter
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