Recipe for red cabbage sous vide
Homemade tastes fantastic and is one of the most Danish things you can find. Red cabbage is indispensable during the last quarter of the year in Denmark, where roast duck for Mortensaften as well as Christmas luncheons and Christmas Eve dinner always include it.
A large red cabbage can typically pose a bit of a challenge with food waste, as it’s hard to consume it all. Therefore, the sous vide technique is useful for helping you minimize food waste.
I had 2 kg of finely sliced red cabbage available, and normally we say that 250 grams is enough for 4 people. Red cabbage is forgiving, as it can easily be frozen afterwards and reheated when needed.
That’s why I made 8 vacuum bags with 250 grams of cabbage in each and prepared them all at once.
The first batch was eaten on Mortensaften and the other 7 went into the freezer.
They will be used for this year’s Christmas luncheons as well as Christmas Eve at our place.
Ingredients
- 250 gram Red Cabbage
- 13.6 gram Duck Fat
- 30 gram Apple Cider Vinegar
- 10 gram Honey
- 3 gram Salt
- 2 pcs. Nectarine Both
Instructions
- The sous vide technique is superb for making delicious red cabbage that is bursting with flavor, yet still has a bit of texture.The downside is that it takes a relatively long time, both in preparation and cooking. The good thing is that it can be made well in advance and just reheated before serving.This recipe is for 1 vacuum bag, which provides enough red cabbage for 4 people. However, I made 8 bags at once.Start by placing all the ingredients (except your red cabbage) at the bottom of the vacuum bag.Distribute the contents and press it flat. Place the bag in the freezer for about 45 minutes. If the contents aren't slightly frozen, they will be sucked out by the vacuum packer during the vacuuming process.Finely slice your red cabbage and put it into the vacuum bag once it's taken out of the freezer.Vacuum pack it all.Cook your cabbage in your sous vide/water bath for 1 hour and 10 minutes at 85 degrees Celsius (185 degrees Fahrenheit).When you're halfway through, feel free to take the bag out and redistribute the cabbage/liquid. Be careful, the water is very hot.The cabbage is ready to serve.