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Cooked Cabbage Cold

Margo

By Margo
in Cooking

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Margo

Margo

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I love cabbage soup, with potatoes, white beans, carrots, onions, and a pork product. So I made a pot on Sunday and put it in the fridge to have later in the week as an easy supper.

My question is this: when I opened the lid of the cold soup the next day, it smelled decidedly...rank. But when I heated it, it smelled delicious again. How come?

Theories welcome, and feel free to answer the tangentially related question, why don't roasted, browned--that is, well-done--Brussels sprouts not have that "bad" cabbage-y smell, and well-done boiled ones do?

Margo Thompson

Allentown, PA

You're my little potato, you're my little potato,

You're my little potato, they dug you up!

You come from underground!

-Malcolm Dalglish

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