Why pour milk into stewed cabbage: a culinary trick with an unexpected result
When a housewife cooks cabbage, the whole house or even the street knows about it. Despite the benefits of this vegetable, many refuse to cook it because of its characteristic smell.
Fortunately, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova, it is easy to get rid of.
The method described in this article is suitable for any cabbage dishes, as well as for filling pies, pasties and dumplings.
How to Stew Cabbage Without Odor
To prepare this dish, you will need the following ingredients:
- 500 g white cabbage;
- 1 carrot;
- 1 onion;
- 3 tablespoons vegetable oil;
- 100-150 ml milk;
- Bay leaf, salt, pepper and herbs to taste.
Chop the main “hero of the celebration”, that is, the cabbage – you need to do it as thinly as possible.
The onion is cut into half rings or quarter rings, the carrots are grated on a coarse grater.
Fry the onion in vegetable oil, and when it becomes transparent, add the carrots.
When the vegetables become golden brown, you can add cabbage, salt and pepper, as well as milk.
Stir the entire contents of the pan and leave it to simmer under a closed lid - it will take about 10 minutes on medium heat.
At the very end, you should add spices and herbs, after which you should stir the cabbage once more and remove it from the stove.
