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

Red cabbage, quartered, cores removed, roughly chopped

400 g

5⅓ cup

Red wine

90 g

30 fl oz

Vacuum pack.

Cook sous vide at 203°F / 95°C for 1 hour 30 minutes.

Transfer to blender.

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

Add to blender and process on high for 2 minutes.

Pass through a fine sieve.

Original: 2013. Adapted: 2013.

Notes

This recipe has been adapted from Chef Steps, one of the most awesome modernist cooking sites on the internet. The guys behind it are also the brains trust of Modernist Cuisine, so they know their stuff. I recommend checking out their site to see how this recipe is made, since they have images and video to accompany the recipe, as well as a thriving community.

If you want to reference this recipe, we strongly recommend linking to their site rather than this recipe, as the full credit for this recipe belongs to them. We have reproduced the recipe here so we may reference the recipe in our own library.

Chef Steps recommends a #50 sieve (300µm).

Food pairings

Sous vide porchetta

Nutrition

Serving size 100 g; calories 39 kcal, kilojoules 163.6 kJ, protein 1.3 g, carbohydrates 3.7 g, sugar 2.5 g, fat 0.3 g, saturated fat 0 g, unsaturated fat 0.2 g, trans fat 0 g, fiber 2 g, cholesterol 0 mg,

Type purée condiment

Author bhsimon

Yield

Servings

–

Serving size 75–100 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