Treacle Cured Spring Cabbage with Garden Herbs | Recipe by sousvidetools.com
Explore the culinary expertise of Chef Chris Holland, who brings his passion for precision cooking and fresh ingredients to every dish. Learn his secrets at Wardle High School Rochdale's inspiration...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidetools.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pot
Ingredients
- 1 English Pointy Headed Cabbage
- 3 Sprigs of Thyme
- 4 Cloves of Fermented garlic
- 50mls black treacle
- Smoked Maldon sea salt
- 100g butter
- White pepper
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