Cabbage au Poivre

Serves 1
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Directions

  1. 1Add a bunch of peppercorns to a pestle and mortar and grind them to a coarse consistency.
  2. 2Add a bunch of peppercorns to a pestle and mortar and grind them to a coarse consistency.
  3. 3Add a bunch of peppercorns to a pestle and mortar and grind them to a coarse consistency.
  4. 4Cook the green cabbage on high heat with algae oil, searing it for about 3-4 minutes on each side until it has a nice char.
  5. 5Cook the green cabbage on high heat with algae oil, searing it for about 3-4 minutes on each side until it has a nice char.
  6. 6Cook the green cabbage on high heat with algae oil, searing it for about 3-4 minutes on each side until it has a nice char.
  7. 7Remove the seared cabbage and season it with a little salt on each side.
  8. 8Remove the seared cabbage and season it with a little salt on each side.
  9. 9Remove the seared cabbage and season it with a little salt on each side.
  10. 10Place the cabbage into an oven preheated to 400 degrees Fahrenheit and roast for about 45 minutes for a large cabbage.
  11. 11Place the cabbage into an oven preheated to 400 degrees Fahrenheit and roast for about 45 minutes for a large cabbage.
  12. 12Place the cabbage into an oven preheated to 400 degrees Fahrenheit and roast for about 45 minutes for a large cabbage.
  13. 13In the same pan, add butter, shallot, thyme, a little salt, garlic, and the ground peppercorns. Cook for a few minutes.
  14. 14In the same pan, add butter, shallot, thyme, a little salt, garlic, and the ground peppercorns. Cook for a few minutes.
  15. 15In the same pan, add butter, shallot, thyme, a little salt, garlic, and the ground peppercorns. Cook for a few minutes.
  16. 16Add some wine, such as a rosé, and cook that down.
  17. 17Add some wine, such as a rosé, and cook that down.
  18. 18Add some wine, such as a rosé, and cook that down.
  19. 19Add cream and a little more salt, then boil until the sauce is reduced to the desired consistency.
  20. 20Add cream and a little more salt, then boil until the sauce is reduced to the desired consistency.
  21. 21Add cream and a little more salt, then boil until the sauce is reduced to the desired consistency.
  22. 22Once the cabbage is out of the oven and charred, douse it generously with the peppercorn cream sauce.
  23. 23Once the cabbage is out of the oven and charred, douse it generously with the peppercorn cream sauce.
  24. 24Once the cabbage is out of the oven and charred, douse it generously with the peppercorn cream sauce.
  25. 25Sprinkle chives over the top to finish the dish.
  26. 26Sprinkle chives over the top to finish the dish.
  27. 27Sprinkle chives over the top to finish the dish.

Ingredients

  • 1 bunch peppercorns
  • 1 bunch peppercorns
  • 1 bunch peppercorns
  • 1 green cabbage
  • 1 green cabbage
  • 1 green cabbage
  • 1 algae oil
  • 1 algae oil
  • 1 algae oil
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 butter
  • 1 butter
  • 1 butter
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 thyme
  • 1 thyme
  • 1 thyme
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 wine (rosé)
  • 1 wine (rosé)
  • 1 wine (rosé)
  • 1 cream
  • 1 cream
  • 1 cream
  • 1 chives
  • 1 chives
  • 1 chives

Equipment

pestle and mortarpanoven

Tips

  • Give peppercorns a good grind to the right consistency.
  • Sear cabbage for 3-4 minutes on each side for a nice char.
  • Cook down the sauce ingredients until reduced to the right consistency.
  • Smother the cabbage with lots of peppercorn cream sauce.