Its caused by sulphides form the cabbage. Difficult to cut out altogether but a little bicarbonate of soda in the water helps. Or just braise the cabbage rather than boiling it.
I find that adding a small bayleaf not only helps to mask the odour, but, also enhances the flavour. Can be added to any green veg that is being boiled or steamed.
Cook kippers -you won't smell the cabbage.
Having said that, the bay leaf idea is a pretty good one, and I also add a bit of vinegar to the water. I don't know if it's working, but I read it somewhere, and the smell doesn't seem so bad.