Grind peppercorns in a pestle and mortar to desired consistency
Heat algae oil in a pan over high heat
Sear the green cabbage on each side for 3-4 minutes until charred
Remove cabbage and season with salt on each side
Place cabbage in the oven at 400 degrees for approximately 45 minutes
In the same pan, melt butter and cook shallot, thyme, salt, and garlic for a few minutes
Add rosé wine to the pan and cook down
Add cream and salt, then boil until reduced to desired consistency
Remove cabbage from oven and place on a plate
Pour the peppercorn cream sauce over the cabbage, coating generously
Sprinkle chives over the top and serve
