Cabbage and onions have dramatic changes in flavor when they are cooked and these changes are due to sulfur compounds

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When cabbage and onions are cooked, the sulfur compounds they contain undergo chemical reactions that lead to the development of new flavors and aromas. This is why cooked cabbage and onions taste different from their raw counterparts. When cabbage and onions are cooked, the sulfur compounds in them undergo chemical changes that alter their flavor. The pungent and sharp taste of raw onions, for example, becomes sweeter and milder when they are cooked. Similarly, the bitter taste of raw cabbage transforms into a sweeter and more savory flavor when it is cooked.

Cabbage and Onions Have Dramatic Changes in Flavor When They