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Kale braised in milk
1 serving
Clean the cabbage, rinse, finely grind, scald with boiling water and drain the water. Fill with boiled milk and simmer, closing the lid, until tender (the liquid must evaporate). Butter the finished cabbage.
Clean the cabbage, rinse, finely grind, scald with boiling water and drain the water. Fill with boiled milk and simmer, closing the lid, until tender (the liquid must evaporate). Butter the finished cabbage.
butter - 5 g, white cabbage - 200 g, salt to taste, milk - 50 g
