Simple Sous Vide Savoy Cabbage Wedges

Cooking cabbage in large wedges adds elegance to the otherwise ordinary winter vegetable; however, it can be difficult to get the cabbage cooked through to the core while also getting a gorgeous golden sear on the outside. Enter Sous Vide. In the Anova Precision cooker, it is as simple as sealing the cabbage with a little bit of butter and salt and letting the water bath become active. Once the cabbage is perfectly tender, it only needs a quick sear in butter before it is ready to serve.

Author

Kate Williams

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.

Prep Time: 00:15

Recipe Time: 04:00

Temperature : 183F / 83.9C

Ingredients

• 1 medium head savoy cabbage, cut into four wedges, leaving the core intact
• 2 tablespoons unsalted butter, divided
• 1/2 teaspoon kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
2. Combine the cabbage with 1 tablespoon butter and the salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
3. Place the bag in the water bath and set the timer for 4 hours. If using a zipper lock bag, you may need to weigh down the bag.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the cabbage from the bag and pat dry with paper towels.
2. Heat the remaining tablespoon butter in a medium skillet over medium heat. Once the butter is melted, add the cabbage and sear until golden brown on both cut sides, 5 to 7 minutes total. Serve.