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DIRECTIONS: (Temperature: 183ºF Time: 90 minutes)
Combine the shredded cabbage, sherry vinegar, salt, and sugar in a
Sous Vide Bag. Remove air using the Vacuum Pump. Transfer to Sous
Vide bath and let cook for 90 minutes.
PRO TIP: Weigh down cabbage by adding food-safe glass marbles
or a few Spoons to the bag before sealing.
3 cups red cabbage (1-small cabbage),
outer leaves removed, cored, shredded
2 tbsp sherry vinegar (can substitute red wine vinegar)
½ tsp kosher salt
¼ tsp white sugar
INGREDIENTS:
PICKLED RED
cabbage
42
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