Cabbage au Poivre
Directions
- 1Add a bunch of peppercorns to a pestle and mortar and grind them to a coarse consistency.
- 2Cook 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.
- 3Remove the seared cabbage and season it with a little salt on each side.
- 4Place the cabbage into an oven preheated to 400 degrees Fahrenheit and roast for about 45 minutes for a large cabbage.
- 5In the same pan, add butter, shallot, thyme, a little salt, garlic, and the ground peppercorns. Cook for a few minutes.
- 6Add some wine, such as a rosé, and cook that down.
- 7Add cream and a little more salt, then boil until the sauce is reduced to the desired consistency.
- 8Once the cabbage is out of the oven and charred, douse it generously with the peppercorn cream sauce.
- 9Sprinkle chives over the top to finish the dish.
Ingredients
- 1 bunch peppercorns
- 1 green cabbage
- 1 algae oil
- 1 salt
- 1 butter
- 1 shallot
- 1 thyme
- 1 garlic
- 1 wine (rosé)
- 1 cream
- 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.