Child of the 50s here. We never switched away from whole milk, butter, or eggs.

I lost the taste for milk around age 19, never could stand what you aptly describe as 'white water'.

Something to try with cabbage: shred a head, mix in a couple of big pinches of kosher(ed) salt, let sit in a colander over a bowl for a few hours, then rinse thoroughly. The salt draws water out making it more tender. Better texture for coleslaw or adding to a stir fry - and my step-one for making sauerkraut.