The organic compounds, known as ‘glucosinolates’, lend the cabbage and other cruciferous vegetables their bitterness. These compounds contain sulphur which has a distinctive odour and flavour. Cruciferous plants are notorious for containing these molecules. The more glucosinolates they contain, the more bitter are plants. The bitter flavour is mostly in the liquid inside the cabbage leaves.
Why does the cabbage taste bitter?
