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What's the difference between cabbage and kale?

Discussion in 'Edible Gardening' started by Annemieke, Nov 14, 2018.

  1. Annemieke

    Annemieke Gardener

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    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.
     
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    • Jiffy

      Jiffy The Match is on Fire

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      Would it be that when you cook cabbage there may be more reactions with other chemicals/minerals etc in the cabbage then in the kale which makes the differents

      Just thinking off top of my head and could be totaly wrong
       
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      • Annemieke

        Annemieke Gardener

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        You may well be right, it would explain it.
         
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        • kindredspirit

          kindredspirit Gardening around a big Puddle. :)

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        • Annemieke

          Annemieke Gardener

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        • Scrungee

          Scrungee Well known for it

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          "When raw cruciferous vegetables are chopped during the cooking process, glucosinolates are rapidly hydrolyzed by myrosinase, generating metabolites that are then absorbed in the proximal intestine. In contrast, boiling cruciferous vegetables before consumption inactivates myrosinase, thus preventing the breakdown of glucosinolates"

          @Jiffy Is that what you meant?
           
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          • Annemieke

            Annemieke Gardener

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            What do they mean by 'chopped DURING the cooking process' rather than before or after?
            And I treat both cabbage and kale exactly the same, namely I chop them before cooking, in unsalted water.
            Thanks for this Jiffy, but I don't quite get it.
             
          • Jiffy

            Jiffy The Match is on Fire

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            Two many big words for my brain there Scrungee :rolleyespink: :snorky:
            I was just thinking off the top of my head, that when cooking, things change and things change and react differently with different chemicals/minerals that are in the foods etc
             
          • Annemieke

            Annemieke Gardener

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            Sorry I meant Scrungee just now ....
             
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            • Scrungee

              Scrungee Well known for it

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              They need cutting up to make them more digestable :biggrin:
               
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              • Mike77

                Mike77 Gardener

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                I like to blanch my cabbage then fry it with a good dash of soy sauce and some black pepper. Pretty boring just boiled.
                 
              • Annemieke

                Annemieke Gardener

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                Depends what you have it with! Kale: always with sautéed slices of cooking apple, onion and if I have some, capsicum. And home-grown of course, so nothing tastes really boring. Or I make a Dutch recipe of kale stew: mashed potatoes-and-kale, with nice sausages. And fried apple slices of course: in Holland you add a bit of vinegar in a little dip in the middle but I like the apple.
                 
              • Scudo

                Scudo Gardener

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                I enjoy fried cabbage also sprouts in a cream sauce with chopped bacon and the sprouts never smell, have had a few people who dont like sprouts and tried this and loved it.
                Just wondering if the answer maybe in frying the cabbage.
                 
              • Scudo

                Scudo Gardener

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                Would that be with frikandels :-)
                 
              • Annemieke

                Annemieke Gardener

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                No, rookworst!Unknown.jpeg
                 

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