# Weighing Down Cabbage

**URL:** https://community.anovaculinary.com/t/weighing-down-cabbage/300
**Category:** Anova Precision® Cooker
**Created:** [January 18, 2015, 1:23am UTC](https://community.anovaculinary.com/t/weighing-down-cabbage/300 "2015-01-18T01:23:52Z")
**Posts on this page:** 2
**Page:** 1

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### Author: ![Val](https://avatars.discourse-cdn.com/v4/letter/v/e56c9b/32.png) [@Val](https://community.anovaculinary.com/u/Val)
#### Post date: [January 18, 2015, 1:23am UTC](https://community.anovaculinary.com/t/weighing-down-cabbage/300/1 "2015-01-18T01:23:52Z")

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I’m a Sous Vide newbie and trying to cook cabbage wedges but they are floating on the surface. What can I use to keep them submerged?

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### Author: ![origamidoc](https://avatars.discourse-cdn.com/v4/letter/o/f17d59/32.png) [@origamidoc](https://community.anovaculinary.com/u/origamidoc)
#### Post date: [January 29, 2015, 9:37pm UTC](https://community.anovaculinary.com/t/weighing-down-cabbage/300/2 "2015-01-29T21:37:22Z")

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First, make sure all the air has been removed - most common reason for floating bags. Try an upside down colander or one of those collapsible steamer baskets. I’ve also read that you can put glass beads in the bags to weigh them down.