Sous Vide Apples and Red Cabbage


Sous Vide Apples and Red Cabbage
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)
Serves 4


  • ½ teaspoon (2.5 ml) kosher salt (not sea salt)
  • ¼ teaspoon (1.25 ml) garlic powder
  • ½ teaspoon (2.5 ml) dry mustard
  • ¼ teaspoon (1.25 ml) black pepper
  • 2 packets Splenda or other non-caloric, heat-stable sweetener (equivalent sweetness to 4 teaspoons/20 g sugar)
  • 1 small red cabbage, cored and tough outer leaves removed, chopped
  • 1 tart apple (Granny Smith or similar) peeled, cored, and diced
  • ¼ medium white onion, peeled and diced
  • Juice of 1 lemon
  • 1 tablespoon (15 g) butter



  1. Fill and preheat the SousVide Supreme to 183F/84C.
  2. In a large bowl, put the salt, spices, pepper, and sweetener and mix well.
  3. Add the cabbage, apple, onion, and lemon juice and toss to coat with the seasoning.
  4. Divide the mixture between two large (gallon/3.8 liter) cooking pouches, add ½ tablespoon (7.5 g) butter to each pouch, and vacuum seal.
  5. Submerge in the water oven and cook for 45 minutes to 1 hour.
  6. Open pouches, pour into a warmed serving bowl, and enjoy.
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