I eat and like a lot of kale - nearly every other day. But when I cook cabbage, I dislike the smell when it’s cooking and the taste when I eat it - very much. I expect that is the sulfur. But kale has sulfur too, but does not smell like that, and has a nice taste. I can’t find anywhere how much sulfur each contains - can anyone else? Or is there another reason for my dislike of cabbage but not kale? Thanks! Annemieke.