What a brilliant way of cooking cabbage this is. Beautiful texture and a lovely buttery flavour. Crisping it up a bit in the pan after the SV bath really works well.
I did two of the wedges with the core left in and two with it removed. The former definitely works best, holding it all together nicely - the core is even pretty soft and edible after the long cook.
We’ve got a big pre-Christmas party coming up in December, this will definitely be on the menu, as will the potatoes which were great too.
