Many housewives believe that they need to put up with the specific smell that occurs when stewing cabbage.
But this is a misconception.
With the right approach, there can be no talk of any unpleasant aroma, says Yulia Arkhipova, a chef and culinary expert for the online publication BelNovosti.
What do experienced chefs add to the dish in such cases?
Bay leaf
Not everyone knows that this component can easily neutralize the specific smell that occurs when preparing a classic dish.
It is enough to introduce 2-3 leaves.
Milk
As it turns out, regular milk not only neutralizes the unpleasant smell of stewed cabbage, but also helps the food become much more tender and better in terms of taste.
100 ml of milk will be quite enough.
Wine vinegar
This ingredient is often used by professional chefs, but housewives rarely use it. It is worth knowing that just a couple of spoons of wine vinegar will help stewed cabbage get rid of its specific smell.
Expert: Julia Arkhipova
