when making cabbage rolls the recipe calls for eggs ,milk etc. what is the purpose of the milk?
There are SO many recipes for stuffed cabbage filling. I can only speak for the type that I make. Personally I do use milk because instead of breadcrumbs, I use oatmeal soaked in the milk. I like oats because it’s binding and also makes the stuffing tender. Bread(crumbs) isn’t as binding and may not produce as tender a filling. If there’s no bread or breadcrumbs in your filling recipe, milk is probably there for moisture. But it’s hard to say because you haven’t indicated the recipe. Other chefs may have a better answer.
