Sous Vide Balsamic-Braised Cabbage with Currants


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 ...

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Recipe Temp 185 F / 85 C
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Cabbage may not be the first thing you think of when creating sous vide recipes, but it is the perfect vegetable to prepare in a precision cooker. The long, slow cooking renders the leaves tender, but ensures they are far from water-logged. With flavorful additions, such as balsamic vinegar, this recipe can really pack a punch. I like to complete this dish with a handful of sweet currants, a dab of butter, and slivers of shallots and garlic.
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Ingredients for 4

  • 1 1/2 pounds red cabbage (1 small head or 1/2 large head)

  • 1/4 cup currants

  • 1 shallot, thinly sliced

  • 3 cloves garlic, thinly sliced

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon kosher salt


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

  • Step 2

    Slice the cabbage into quarters and remove core. Chop cabbage into 1 1/2-inch pieces.

  • Step 3

    Divide cabbage between two large zipper lock or vacuum seal bags. Divide the remaining ingredients evenly between the two bags. Seal the bags using the immersion technique or a vacuum sealer on the moist setting.

  • Step 4

    Place the bags in the water bath and set the timer for 2 hours. If using the immersion method, you may need to weigh down the bags to keep the cabbage submerged.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bags from the water bath. Transfer the cabbage and all remaining juices to a serving bowl. Season with additional vinegar and salt to taste, if desired.

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time