Cabbage au Poivre

Name: Cabbage au Poivre
Yield: Serves 4–6
Cuisine: French
Ingredients: Kosher salt and freshly ground black pepper; ½ cup fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish; 6–8 cups water; Kosher salt and freshly fine-ground black pepper; Kosher salt and freshly fine-ground black pepper; 2 tablespoons black peppercorns; ¼ cup honey; 2 petite pointed cabbages, such as Caraflex or Sweetheart, quartered or halved, with cores trimmed but left intact; 2 petite pointed cabbages, such as Caraflex or Sweetheart, quartered or halved, with cores trimmed but left intact; ⅓ cup grapeseed or canola oil; 2 petite pointed cabbages, such as Caraflex or Sweetheart, quartered or halved, with cores trimmed but left intact; ½ cup (4 oz) butter; ⅓ cup grapeseed or canola oil; 2–3 tablespoons green peppercorns in brine, drained; 2 plump shallots, sliced; 1 cup crème fraîche; ½ cup Cognac, plus more for finishing; Splash of heavy cream or vegetable stock, for thinning; 1 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper; Splash of heavy cream or vegetable stock, for thinning

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

A classic French treatment for a steak that can be lovely or deadly. Many times au poivre is executed with no finesse: overt hunks of black peppercorns are pressed into the sides of a steak only to burn during the sear, leaving the eater choking later on. I’ve been there, and it’s awkward. In this graceful approach, the tangy cream sauce kisses briny and floral green peppercorns in the pan. Then the sauce is finished with a robust, fine grind of black pepper.

The commonly served bee

Ingredients

Europe
France
Side dish
Mediterranean
Gluten-free
Vegetarian

Ingredients

Method