Sous Vide Apples and Red Cabbage | Recipe by

Sous Vide Apples and Red Cabbage

Sous Vide Apples and Red Cabbage Vegetables and Sides
  • COOK TIME: 1 Hour
  • PREP TIME: 20 Minutes


  • ½ teaspoon (2.5 ml) 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


Looking for what to do with your leftovers from the Sunday Roast? How about this fabulous sous vide apples and red cabbage dish as a tasty accompaniment for dinner tonight?


  1. Fill and preheat the water bath 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. Fully place into 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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