Sous Vide Cabbage with Egg Noodles

This is just a quick and easy side dish that adds to your table and makes use of leftover, cooked pasta. Noodles and cabbage are a fine tradition, an Eastern European dish known as haluski. The finishing touch lets the cabbage brown a bit. It’s not necessary, but I love that little bit of sear in this dish.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 140F / 60C

Ingredients

• 1/2 head Savoy cabbage, thinly sliced (about 4 cups)
• 1/2 onion, thinly sliced
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 3 cups cooked wide egg noodles

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Combine cabbage, onion, and butter in a large zipper lock bag. Season with salt and pepper. Add the chicken stock and seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 1 1/2 hours. You might have to release air a few times in the first 30 minutes of cooking, as the cabbage does give off some gas--you'll find the bags inflating. Just crack open the seal, let the air escape again, and submerge the bag to the opening and reseal.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a large nonstick skillet set over medium-high heat. Add the cooked noodles and stir to combine. Cook, stirring frequently, until the stock has evaporated and the cabbage begins to brown, 10 to 15 minutes.
2. Serve immediately.