Pork Rib-eye Roast with Sautéed Cabbage and Apple Soubise

Pork rib-eye is an impressive dish, yet all too often the loin and rib dry out during roasting. Cooking pork sous vide traps the fat that is rendered during cooking to create a succulent confit-like environment. To cook a rib-eye roast sous vide, cut a four-bone piece (if you need more than this prepare them in separate pouches with three- to four-bone roasts in each), French-trim the bones for appearance, then remove the rind with half of the fat cap, leaving a layer of fat covering the ro