The secret to not having that terrible sulfur smell is to not overcook them. If you do anything other than steam them for 8 or 9 minutes, they are going to stick up the house.
The secret to not having that terrible sulfur smell is to not overcook them. If you do anything other than steam them for 8 or 9 minutes, they are going to stick up the house.
I made some with just a par-boil/icewater shock then finish in bacon grease, shallots and white wine along with just pan frying them the same. Turned tasting very good but without the off sulfur taste. They were still firm and had crunch to them texture wise. Will eat again. They need copious salt and pepper, like other cabbage.
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