Red cabbage purée

Adapted from Chef Steps

This brightly-coloured purée works beautifully with fatty meats, such as sous vide porchetta from Serious Eats, which we make every Christmas. Before we adapted this recipe from Chef Steps, we would simply sauté the cabbage, but this is a far more refined accompaniment.

Time

1 hour 40 minutes total: 10 minutes attended, 1 hour 30 minutes unattended

Storage notes

if not using the purée immediately, vacuum pack the finished purée to preserve the colour 

Difficulty

moderate 

Special requirements

sous vide, vacuum packer, blender, xanthan gum 

Yield

600 g (servings 6 8)

Ingredients
Weight
Volume
Procedure
A
Red cabbage, quartered, cores removed, roughly chopped
400 g
5⅓ cup
Red wine
90 g
30 fl oz
1
Vacuum pack.
2
Cook sous vide at 203°F / 95°C for 1 hour 30 minutes.
3
Transfer to blender.
B
Champagne vinegar
47 g
3⅛ tbsp
Dijon mustard
26 g
5⅕ tsp or 1 packet
Salt
9 g
1½ tsp
Xanthan gum
1.1 g
Black pepper, coarsely ground
0.6 g
6 dash
Caraway seed
0.6 g
4
Add to blender and process on high for 2 minutes.
5
Pass through a fine sieve.

Type purée condiment

Author

Yield

g

Servings

Serving size 75100 g

Serve

Per
serve
Energy (kcal)39
Energy (kJ)163.6
Protein (g)1.3
Fat (g)0.3
Carbs (g)3.7
Sugars (g)2.5
Fiber (g)2
Sodium (mg)680.7
Cholesterol (mg)0

Full details