Simple Sous Vide Savoy Cabbage Wedges
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
1 medium head savoy cabbage, cut into four wedges, leaving the core intact
2 tablespoons unsalted butter, divided
1/2 teaspoon kosher salt
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
Combine the cabbage with 1 tablespoon butter and the salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 4 hours. If using a zipper lock bag, you may need to weigh down the bag.
When the timer goes off, remove the bag from the water bath. Remove the cabbage from the bag and pat dry with paper towels.
Heat the remaining tablespoon butter in a medium skillet over medium heat. Once the butter is melted, add the cabbage and sear until golden brown on both cut sides, 5 to 7 minutes total. Serve.