Simple Sous Vide Savoy Cabbage Wedges

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Kate Williams

Berkeley

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 othe ...

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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.
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Ingredients for 4

  • 1 medium head savoy cabbage, cut into four wedges, leaving the core intact

  • 2 tablespoons unsalted butter, divided

  • 1/2 teaspoon kosher salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).

  • Step 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.

  • Step 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

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the cabbage from the bag and pat dry with paper towels.

    • Step 1

      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.

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183 F / 83.9 C Recipe Temp
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