We gave steak au poivre a vegetarian spin by using tender cabbage in place of the steak.
Line a large rimmed baking sheet with parchment paper.
Brush both sides of cabbage slices with 2 tablespoons oil.
Photographer: Rachel Marek, Food Stylist: Annie Probst
Sprinkle with 1/4 teaspoon salt.
Place on the prepared baking sheet, cover with foil and roast for 40 minutes.
Remove the foil and flip the cabbage steaks.
Photographer: Rachel Marek, Food Stylist: Annie Probst
Sprinkle with crushed peppercorns; press to adhere.
Roast, uncovered, until browned and tender, about 15 minutes more.
Add brandy (or cognac); cook, stirring, until almost evaporated, about 45 seconds.
Photographer: Rachel Marek, Food Stylist: Annie Probst
Add broth, half-and-half and the remaining 1/4 teaspoon salt; bring to a simmer.
Cook, stirring occasionally, until slightly thickened and reduced to about 2/3 cup, 8 to 10 minutes.
Serve the cabbage drizzled with the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
