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  • 4 3/4-inch-thick slices green cabbage (from 1 medium head)

  • 3 tablespoons extra-virgin olive oil, divided

  • ½ teaspoon salt, divided

  • 2 teaspoons peppercorns, roughly crushed

  • ¼ cup minced onion

  • 1 clove garlic, minced

  • ½ teaspoon dried thyme

  • 2 tablespoons brandy or cognac

  • ¾ cup low-sodium vegetable or chicken broth

  • ½ cup half-and-half

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  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

  2. Brush both sides of cabbage slices with 2 tablespoons oil. 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. Sprinkle with crushed peppercorns; press to adhere. Roast, uncovered, until browned and tender, about 15 minutes more.

  3. Meanwhile, when the cabbage has 15 minutes left in the oven, make the sauce: Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add onion, garlic and thyme; cook, stirring often, until beginning to soften, about 2 minutes. Add brandy (or cognac); cook, stirring, until almost evaporated, about 45 seconds. 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.

  4. Serve the cabbage drizzled with the sauce.


Parchment paper

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