Kitchen Gadgets

Method

1. Preheat the water bath or circulator to 78°c
2. Remove the outer leaves from the cabbage, then cut the cabbage into 4
3. In a small saucepan over moderate heat, melt and toast the butter with the thyme, smoked sea salt and white pepper, until the butter is nut brown in colour.
4. In a pestle & mortar, mix the treacle and fermented garlic to a smooth paste, add the toasted butter and mix to combine.
5. Place the cabbage hearts into individual pouches, divide the treacle butter evenly between the pouches
6. Seal the pouches and cook sous vide for 4 hours
7. Take the cabbage from the pouch and caramelise in a pan or on a small skillet

Chef’s Tip:

Try serving the cabbage with soft blue cheese and diced apple and walnuts