I cook it using a method I call steam frying- and it doesn't have a very strong odor at all cooking it that way.
There probably is a more "official" name for this way of cooking, but I think it works well with a lot of vegetables - carrots, asparagus, zucchini, cabbage, broccoli.
Cut the vegetables into small pieces - slice/shred the cabbage so it is about 1/8 inch wide -
Heat a large frying pan with butter or olive oil - add vegetables - add 1/4 to 1/2 cup water to it - cover with a tight fitting lid (I like a glass one so I can observe what the food is doing without having to take the lid off) - and cook until vegetables are crisp tender.
Don't go wandering too far away while this is cooking. It can go from "perfect" to scorched in a couple of minutes. There is a short time from when the water is absorbed - to scorched.
I can smell the food while it cooks, but it doesn't seem to linger very long.