Remember walking into Grandma’s house when she had cabbage cooking in her kitchen? The entire house smelled like rotten eggs, right? Grandma insisted that cabbage was good for you, though, and you should eat it. She was right! According to many sources (such as Good Health All), cabbage is effective in fighting digestive, cardiovascular, and blood sugar issues as well as serving as an anti-inflammatory and vitamin source. It’s a nutritional gold mine.
So why did it stink up Grandma’s house? She cooked it too long! Overcooked cabbage produces hydrogen sulfide gas, the source of that rotten egg odor. To avoid raising a stink in your house, don’t cook it like Grandma. Cook it fast. What better way to cook a vegetable quickly than in a pressure cooker?
- Quarter or shred your head of cabbage (or separate the leaves for cabbage rolls). Wash and drain.
- Add 1½ cups filtered water to the bottom of your pressure cooker pot. If using an electric pressure cooker, set for 5 minutes.
- Place cabbage in a strainer or steaming basket placed over the cooking water on a trivet or rack.
- Seal cooker. If using a stovetop pressure cooker, bring to pressure and then time for 3 minutes.
- After the 3 (5 on electric) minutes under pressure, remove from heat (select “cancel” on the electric model). Carefully release pressure.
- Open the cooker and season the cabbage with salt, pepper, and a pinch of sugar*.
- Carefully remove the cabbage and serve.
(*Just a pinch. It’s optional, but Grandma was right about the sugar. Trust me.)
That’s it. If you quickly cook cabbage just until done, you won’t stink up your kitchen. Promise.
NOTE: Pressure cookers vary, so your cooking times may, too. The 5 minutes works on my particular electric model, and the 3 minutes is perfect in my stovetop pressure cooker. You may need to adjust your cooking time.