Pickled Cabbagewith Asian Pear


Sous vide speeds up the pickling process—a handy helper when prepping this BBQ-ready side.


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



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer


Prepping time: 15 minutes




  1. Preheat the water bath to 179.6°F (82°C).
  2. Place all the ingredients in a sous vide pouch, seal, and cook for 30 minutes.
  3. Once cooked, remove the pouch and place in room-temperature water for 10 minutes, then in cold water for 10 minutes, until completely cool.
  4. 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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