Greek-Style Cabbage and Fish Delight

Chef Brainy
What Started it all:
canned fish (tuna, sardines), Cabbage, coffee, sous vide

This recipe combines the simplicity of canned fish with the crunch of fresh cabbage, all wrapped up in a flavorful package. Perfect for a quick and easy dinner that’s sure to please!


  • 1 can of tuna (drained and flaked)
  • 1 can of sardines (drained and flaked)
  • 1 head of cabbage, shredded
  • 1 cup of strong brewed coffee
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 lemon, sliced
  • Fresh parsley, chopped (optional)


  1. Preheat your sous vide machine to 145°F (63°C).
  2. In a large bowl, combine the flaked tuna and sardines.
  3. Add the shredded cabbage to the bowl and toss to combine.
  4. Drizzle the brewed coffee over the cabbage mixture and toss again to coat.
  5. Season with salt and pepper to taste.
  6. Place the cabbage mixture in a sous vide bag or a heat-safe container.
  7. Seal the bag or cover the container with plastic wrap.
  8. Place the bag or container in the preheated sous vide machine and cook for 30 minutes.
  9. Remove the bag or container from the sous vide machine and stir in the olive oil.
  10. Serve the cabbage and fish mixture in bowls and garnish with sliced lemon and chopped parsley, if desired.

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