In cooking, the unpleasant smelling gas that is produced when you over-cook cabbage is a compound of which element?
Cabbage spicy salads and braises. In the United States, cabbage is used primarily for the production of coleslaw, followed by market use and sauerkraut production. The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages. Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. Cabbage is a rich source of vitamin
Wedding cabbage Wedding cabbage Wedding cabbage ( / "svadbarski kupus") is traditional Serbian dish. The main ingredients are cabbage and a meat, which could be pork, bacon, or lamb and mutton. This dish is typically prepared by cooking it slowly for many hours in a big crock. It is traditionally served at weddings and other major events. Cabbage is sliced into small cubes. In the crock, the cook puts layers of bacon, cabbage and meat. It is then submerged in water, which is brought to a boil and simmered for a few hours. Cabbage festival is held annually in Mrčajevci, where a