By Gretchen McKay, Pittsburgh Post-Gazette

When it comes to leafy green vegetables, cabbage sometimes gets a bad rap because, woof! It can really stink up your kitchen if you don’t cook it just right.

The sulfur in the leaves that gives the humble, cruciferous veggie its characteristic pungent taste breaks down during cooking, releasing a strong, rotten egg-like smell that spreads and lingers. It’s especially odorous when boiled.

Large heads of cabbage also can crowd out other vegetables in your refrigerator crisper, and, thanks to its high water content, can spoil in just a few days if improperly stored.

That puts the vegetable on the bottom of the grocery list for some home cooks, despite its wide availability, versatility, health benefit and affordability. (Common green cabbage can

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