DOCUMENT

70 Ingredients Preparation Serves 2 | Preparation time: 30 minutes 250 g spring cabbage | cut into thin strips 1 small orange | peeled, pith removed and halved 1 small orange | juice only 5 tsp. white balsamic vinegar 1 tsp. sugar ½ tsp. salt Pepper, black Accessories: Vacuum sealing bags Rack Place the spring cabbage and orange segments in the vacuum sealing bag. Mix 50 ml of the orange juice with the remaining ingredients and add to the bag. Vacuum seal everything using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Take the spring cabbage out of the vacuum sealing bag and serve warm or cold. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 65 °C Programme duration: 15 minutes Shelf level: 2 Spring cabbage salad with an orange dressing Useful tip Serve as an accompaniment to poultry or grilled dishes.