Grilled Cabbagewith Honey-Mustard Dressing


Humble cabbage is utterly transformed when cooked sous vide, finished on the grill, and drizzled with honey-mustard dressing.




1 head green cabbage, about ½ lb
1 head red cabbage, about ½ lb
¼ tsp saffron threads, divided
4 Tbsp olive oil, divided
4 tsp kosher salt, divided
1 tsp ground black pepper, divided
4 Tbsp garlic, minced, divided


2 Tbsp shallots, minced
3 tsp honey
4 tsp Dijon mustard
2 Tbsp red wine vinegar
1 ½ Tbsp red chili pepper flakes
4 Tbsp feta cheese, crumbled, to garnish
2 Tbsp parsley, chopped, to garnish



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Knife
  • Small mixing bowl
  • Whisk
  • Grill or grill pan


Prepping time: 15 minutes / Cooking time: 5 minutes (excludes sous vide cooking time)




For the Cabbage:

  1. Clean and cut the heads of cabbage into wedge-shaped quarters.
  2. Place 2 wedges of green cabbage into a sous vide pouch along with ⅛ teaspoon saffron, 1 tablespoon of olive oil, 1 teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon of minced garlic. Seal the pouch.
  3. Repeat with the other wedges, but don’t include the saffron for the red cabbage pieces. After sealing, allow to compress. Marinate in the refrigerator for 2 hours.
  4. Set circulator to 181°F (83°C). When heated, place the cabbage pouches in the water bath and cook for 1 hour and 30 minutes.
  5. When done, remove and allow to cool.

For the Dressing:

  1. In a small mixing bowl, whisk together the shallots, honey, mustard, vinegar, and chili pepper flakes.

To Serve:

Heat grill to hot. Open pouches and remove the cabbages. Grill for 2 minutes, cut-side down, then turn and grill another 2 minutes or until the grill marks are to your liking. Place the wedges on a plate and drizzle with dressing. Garnish with feta cheese and chopped parsley.

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