SV has been studied here for meat extensively
as has CB.
135 - 145 gives you meat with retention of more jus from the meat than 160 - 189 which is more of a traditional braise w the jus
rendered for sauce.
remember : w SV time gives you tenderness at all temps,
the two temp ranges just give you two different results w regard to meat's moisture and flavor in the meat itself
there is no one way to cook CB.
just stop boiling it. even allow simmer is way out of date for the best result.
unless you enjoy Steamy windows, and that cabbage smell every where , which is of course traditional
llike socks you've forgotten to change and wash
