Recipe for pointed cabbage sous vide
I have long sworn by grilling pointed cabbage, but I think I have found the best way to prepare pointed cabbage here.
After watching an episode of The Chef Show where they had sous vide prepared pointed cabbage that was marinated in buttermilk, it was something I had to try.
The instructions on the show were not specific, so I had to geek out a bit and experiment. I made two variants, where I did not find a big difference. I cut 2 quarter pieces of pointed cabbage, both of which were marinated in buttermilk for a couple of hours. I rinsed one free from the buttermilk and cooked the other sous vide, leaving the buttermilk in the vacuum bag. In terms of taste, I did not find a big difference, but the bag with the buttermilk had turned into a kind of fresh cheese, which was a bit difficult to remove.
I believe they served the dish with pickled turnips/apples and a chili salsa/sauce. I served them with pickled red onions and a salsa. The dish can stand alone, but it can easily be used as a side dish to grilled food.
Pointed Cabbage Sous Vide
Equipment
- Cutting Board
- Knife
- Sous Vide
- Grill (option 1)
- Grill Pan (option 2)
- Frying Pan (option 3)
Ingredients
- 0.5 pcs. Pointed Cabbage
- Salt and Pepper
- 0.5 l Buttermilk can be omitted
- Pickled red onions
- Salsa can be omitted
Instructions
- Rinse your cabbage to remove soil or similar.
- Cut it lengthwise and then cut it again lengthwise so you have 2 quarters. I usually say 1 quarter per person.
- Season the cabbage with salt and pepper and put it in a bag. Pour buttermilk until it is covered.
- Let it marinate for a couple of hours, I suggest a minimum of 2 hours and preferably up to 4-6 hours. If you don't have buttermilk, you can still make the dish without marinating beforehand, but you will need to add butter, oil, or another fat to your vacuum bag.
- Rinse the cabbage under a cold tap and pat it dry with a clean tea towel.
- Season with salt and pepper and vacuum pack it.
- Cook it for 30 minutes at 85 degrees Celsius (185 degrees Fahrenheit),
- Carefully remove the cabbage from the vacuum bag and dry it thoroughly.
- Fry the cabbage on very high heat, either on a grill, griddle, or pan on all 3 sides. Give it a bit more time on the outer side until it almost gets burnt - you can always remove the outer leaf.