Recipe No 317 purée Original 2013 Adapted 2013

Red cabbage purée

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.

Adapted from Chef Steps

Time

Prep:

Total:

Difficulty
moderate
Yield
6–8 serves • 600 g
Special equipment
blendersous videvacuum packer
Specialist ingredients
xanthan gum
Metric Imperial

Processes

  • Red cabbage, quartered, cores removed, roughly chopped
    400 g
  • Red wine
    90 g
  1. 01
    Vacuum pack.
  2. 02
    Cook sous vide at 203°F / 95°C for .
  3. 03
    Transfer to blender.

  • Champagne vinegar
    47 g
  • Dijon mustard
    26 g
  • Salt
    9 g
  • Xanthan gum
    1.1 g
  • Black pepper, coarsely ground
    0.6 g
  • Caraway seed
    0.6 g
  1. 04
    Add to blender and process on high for .
  2. 05
    Pass through a fine sieve.

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 #50 / 300 micron.

Storing

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

Food pairings

Sous vide porchetta

Categorisation

Category
condiment purée
Meal
component
Cuisine
international
Diet
vegetarian
Tags
cabbage caraway modernist xanthan