Sous Vide Braised Red Cabbage
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 12 oz red cabbage, cored and cut into 1 inch pieces (approximately ½ small head)
  • 2 oz carrot, julienned (approximately 1 medium carrot)
  • 2 oz yellow onion, diced (approximately ½ small onion)
  • 1 clove garlic, chopped
  • 2 - 3 oz thick bacon, cut into ¼ to ½ inch strips
  • 2 tbsp apple cider vinegar, divided
  • salt and pepper to taste
  • 1 tsp granulated sugar
  • 2 tsp butter
Instructions
  1. Heat the water bath to 183 degrees F.
  2. In a small pan over Medium heat, add the bacon and cook approximately 3 - 5 minutes.
  3. When the bacon is slightly browned around the edges and the fat has been rendered, remove from the heat and let it cool slightly, 2 - 3 minutes.
  4. While waiting for the bacon to cool, combine the cabbage, onion, garlic and carrot in a large bowl.
  5. When the bacon has slightly cooled, add the bacon and drippings to the bowl.
  6. Add the apple cider vinegar and a heavy pinch of salt and few grinds of pepper.
  7. Stir to distribute the ingredients.
  8. Prepare a bag with weights (I used teaspoons in the bottom) and add the cabbage mixture.
  9. Vacuum seal the bag and place into the water bath for 2 hours.
  10. After the 2 hour soak, remove the bag and dry the outside. CAUTION it will be hot!
  11. Open the bag and empty the contents into a bowl and toss lightly with remaining vinegar, sugar, and butter.
  12. Serve hot with German sausages, breaded cutlets (schnitzel), pork roast (schweinebraten), etc.
Notes
This recipe has many adaptations - using balsamic vinegar instead of apple cider vinegar, adding currants and/or diced green apple, skipping the bacon and butter for Lent, etc.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/02/15/sous-vide-braised-red-cabbage/