Sous vide prime boiled veal with pointed cabbage

  • Sous Vide Kalbstafelspitz mit Spitzkohl
Heiko Antoniewicz
Preparation time:
3 hours 50 minutes
Cooking time:
3 hours 20 minutes
Level of difficulty:

For 4 servings

Boiled veal (sous vide):
400 g veal (cut: top round)
2 bay leaves
1 tbs grainy mustard
40 g butter

Pointed cabbage (sous vide):
200 g pointed cabbage, cut in fine slices
30 g butter
20 g finely chopped flat-leaf parsley
20 ml hazelnut oil
A bit light vinegar
Ground nutmeg


Boiled veal (sous vide):
Vacuum all ingredients and cook them in your fusionchef sous vide water bath at 56 °C for three hours. Froth the butter in a pan, and turn the veal around in it. Salt lightly.

Pointed cabbage (sous vide):
Foam the butter and add the oil. Vacuum the cabbage with the fat and cook it in your fusionchef sous vide water bath at 85 °C for 20 minutes. Fold in the chopped parsley, acidify the cabbage with vinegar and season it with nutmeg.

We recommend serving this dish with small potato dumplings.