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