From the kitchen
Camel Milk Braised Cabbage
Cabbage braised low and slow in camel milk and butter until meltingly tender.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 medium green cabbage, about 2 lb
- 3 tbsp butter
- 1 cup pasteurized camel milk
- 1/4 tsp nutmeg
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 2 to 4 tbsp water, only if needed
Method
- Cut cabbage into six wedges, keeping a little core in each so they hold together.
- Melt butter in a wide lidded pan over medium heat. Brown wedges in batches 3 minutes per cut side.
- Arrange wedges in one layer. Add milk, nutmeg, salt and pepper. Lower heat to a bare simmer and cover.
- Braise 20 to 30 minutes, turning carefully once, until a knife passes easily through the thickest core. Add 2 tablespoons water if the pan dries.
- Lift wedges onto plates and spoon over the light pan broth.
Cook with confidence
Before you start
Before you start
Choose a medium cabbage, about 2 lb. A wide pan permits one layer. The dairy may form small curds during braising; this is a light milk broth rather than a perfectly smooth cream sauce.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F with a little broth.
Keep the Wedges Intact
Leave part of the core attached to each wedge so layers stay together while turning. Remove only the toughest core at service if needed.
Bare Simmer
Once camel milk enters, reduce heat to low and cover. The liquid should barely simmer, not boil around the cabbage.
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