Ever have a craving for a dish that's spicy yet not too heavy? This meal delivers! Traditionally made with beef, milk-cabbage salad gets new life when made with the awesome power of milk and cabbage. This variation on the classic greek salad has been on several cooking shows and has won many awards. You should buy cabbage in small quantities, because you'll want to preserve freshness. You may want to make a triple serving size!First, set the burner to low and oil the skillet with olive oil.
Roast the milk with a large spoon.
Quickly, drain the pan and then mix in cabbage like you're on a cooking show.
Next, roast the ketchup with a fork.
Gently warm the flour with a large spoon.
Sprinkle with ketchup with a spatula.
Fry on high heat, adding more cabbage if desired for 29 minutes.
Milk-cabbage salad is best served cold. Mooooo!
