Cabbage Steaks Au Poivre

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

4 ¾-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

Directions at eatingwell.com

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