Red cabbage cooked sous vide
The flavour of the cabbage is enhanced by cooking it sous vide. Another added advantage is that the red cabbage will stay good for longer by using this method.
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Ingredients
|
750 |
ml |
red wine |
|
100 |
ml |
red wine vinegar |
|
1 |
bay leaf, fresh |
|
|
1 |
|
cinnamon stick |
|
100 |
g |
sugar |
|
2 |
|
cloves |
|
50 |
g |
blueberry jam |
|
1 |
|
red cabbage |
Preparation method
- Bring the red wine, vinegar, sugar, and herbs and spices to the boil and reduce to a syrup.
- Add the jam.
- Finely chop the red cabbage.
- Place the red cabbage inside a vacuum sealer bag and pour over the syrup.
- Cook in a sous vide bath for 2.5 hours at exactly 85°C.
- Cool in ice water or serve immediately.
- Store in the vacuum sealer bag until use.
Serving suggestions
- As part of a main course with butler's steak, stew, or game.
- As part of a composition with components of apple, mushrooms, onion, or potato.