The red cabbage can be prepared up to a week in advance, which makes it really suitable for the Christmas dinner where the goal is to prepare as much as you can in advance to avoid too much stress and hustle on the day itself.
Recipe for sous vide red cabbage
This red cabbage is a fresher alternative to store-bought red cabbage and is a great complement to rich Christmas food.
The red cabbage can be prepared up to a week in advance. This makes it really suitable for the Christmas dinner, where the goal is to prepare what you can in advance to avoid too much stress and busyness on the actual day.
See the recipe as a basic recipe where the taste of red cabbage is the most important, while ensuring the texture is good. If you want the cabbage to be slightly crunchy, cook it for 60 minutes, and if you want it completely soft, cook it for 2 hours.
You can definitely add Christmas spices to the mix, such as cloves or cinnamon sticks, and you can finish it with walnuts and nectarines if you wish.
Servings: persons
Sous vide red cabbage
The red cabbage can be prepared up to a week in advance, which makes it really suitable for the Christmas dinner where the goal is to prepare as much as you can in advance to avoid too much stress and hustle on the day itself.
Equipment
- Sous Vide "ZWILLING FRESH & SAVE Sous-vide startersættet" (Annonce)
Ingredients
- 250 gram Red Cabbage
- 20 gram Apple Cider Vinegar
- 10 gram Honey
- 3 gram Salt
- 2 pcs. Bay Leaf
Instructions
- Slice the red cabbage relatively finely.
- Place the cabbage in a vacuum bag and add apple cider vinegar, salt, honey, and bay leaves.
- Cook the red cabbage in the sous vide for an hour and a half at 85 degrees Celsius (185 degrees Fahrenheit).
- Remove the bag from the water bath and serve immediately.
- The recipe can advantageously be made in large portions, but then make it in several bags with 250 grams of cabbage in each. Cook them all at the same time, and when they are taken out of the water bath, cool the bag down as quickly as possible. I typically put ice cubes in cold water in the sink. Dry the bags and put them directly in the fridge or freezer. In the fridge, it can last for about a week and in the freezer, it can last for a couple of months.
- If you have made the cabbage in advance, reheat it before serving in the following way:
- Place the vacuum bag with the red cabbage in a bowl with warm water from the tap. Let it sit in the water for about 30 minutes or until the cabbage is warm. Alternatively, you can warm it for about 10-15 minutes at 80 degrees Celsius (176 degrees Fahrenheit) in your sous vide.
- Take the red cabbage out of the bag and place it on a heated serving platter.
- Serve immediately!
- Bon appétit.
Notes
