Pickled Red Cabbage
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
3 cups red cabbage (1 small cabbage), outer leaves removed, cored, and shredded
2 tablespoons sherry vinegar (or substitute red wine vinegar)
½ teaspoon kosher salt
¼ teaspoon white sugar
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Instructions
Place the shredded cabbage, vinegar, salt, and sugar into a sous vide bag.
Remove air using a vacuum pump. Transfer the bag to a sous vide bath set to 183°F and cook for 90 minutes.
Remove from the bath and allow to cool before serving or storing—perfect as a tangy topping for pulled pork sandwiches, tacos, or grain bowls.
Chef's Tips
Weigh down the cabbage before sealing by adding food-safe glass marbles or a few spoons to the bag.
