Chefs revealed the secret: why milk is added to stewed cabbage.

According to ТСН: Stewed cabbage is a healthy, tasty, and budget-friendly dish that is easy to prepare. It is no wonder that it has become popular among Ukrainians.

Culinary professionals often use milk as a surprising ingredient when preparing cabbage, and not everyone knows about this tradition.

Why milk is added to stewed cabbage

Improving the aroma

Perhaps many of us are familiar with the characteristic smell of stewed cabbage. Although it does not affect the taste of the dish, it may reduce appetite. Therefore, to neutralize this 'side effect', it is recommended to add milk when preparing cabbage.

Softening the cabbage

Cabbage, even after stewing, can remain tough. Adding milk softens it, improving the texture of the dish.

Recipe for stewed cabbage with milk

Ingredients:

• white cabbage — 500 g

• carrot — 1 pc.

• onion — 1 pc.

• oil — 3 tbsp.

• milk — 100 ml

• bay leaf, salt, pepper, and herbs to taste

Cooking stewed cabbage

Cut the cabbage as thin as possible. Slice the onion into half-rings, and grate the carrot on a large grater.

In vegetable oil, sauté the onion until it becomes translucent, then add the carrot. Once the vegetables acquire a golden hue, add the cabbage, salt, pepper, and milk.

Mix everything well and stew under a lid for about 10 minutes over medium heat. At the end, add spices and herbs, mix again, and remove from heat.

For stewed cabbage, any fat content of milk can be used. At the end of cooking, you can add a small piece of butter, which will make the dish tender and hearty.

Thus, milk not only enhances the taste of stewed cabbage but also makes it more appetizing. This simple trick allows you to transform a familiar dish into a culinary masterpiece that delights with its taste and aroma. We hope you can now surprise your loved ones with new shades of this classic dish.