Sugarcone cabbage a sweet, fresh take on one of the world’s oldest vegetables

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.

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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 boile