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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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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.
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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.
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Finishing Steps
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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.
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Step 1
Serve immediately.