Sous Vide Cabbage with Egg Noodles


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 ...

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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.
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Ingredients for 6

  • 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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 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.

  • Step 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

    • Step 0

      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.

    • Step 1

      Serve immediately.

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time