BeginnerIngredients
2 ½ C red cabbage, shredded
1 celery rib, diced
2 garlic cloves, smashed
2 bay leaves
¼ C sugar
½ C rice vinegar
1/8 tsp celery seed
½ C Asian pear, diced
½ tsp salt
1 pinch ground pepper
Overview
Equipment
- Sous vide pouches
- Sous vide circulator
- Vacuum sealer
Timing
Prepping time: 15 minutes
Servings
4
Directions
- Preheat the water bath to 179.6°F (82°C).
- Place all the ingredients in a sous vide pouch, seal, and cook for 30 minutes.
- Once cooked, remove the pouch and place in room-temperature water for 10 minutes, then in cold water for 10 minutes, until completely cool.
- Will keep for up to four weeks in sealed pouch.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, the Cuisine Solutions culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.
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