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In a large skillet, combine the 2 tablespoons of butter, 1 tablespoon of extra-virgin olive oil, and 2 teaspoons of cracked pepper over medium heat.

Cook, stirring constantly, until the butter is completely melted and the pepper begins to sizzle, about 2 to 3 minutes.

Add the 8 cups of sliced cabbage to the skillet, tossing well to coat all the cabbage with the butter and pepper mixture.

Cover the skillet and cook, stirring occasionally, for 10 minutes to allow the cabbage to begin softening.

Stir in 2 tablespoons of water. Continue cooking, stirring occasionally, until the cabbage is fully softened, about 5 minutes more.

Remove the skillet from the heat.

Stir in the remaining 1/4 cup of water.

Add 3/4 cup of the finely grated Pecorino Romano cheese to the skillet. Immediately begin tossing and shaking the pan constantly to create a creamy sauce that coats the cabbage.

If the sauce is too thick, add more water, 1 tablespoon at a time, as needed, while continuing to toss, until your desired saucy consistency is achieved.

Transfer the Cacio E Pepe Sautéed Cabbage to a serving bowl or individual plates.

Sprinkle the remaining 1/2 cup of Pecorino Romano cheese over the top.

Garnish with additional cracked pepper, if desired, and serve immediately.


In a large skillet, combine the 2 tablespoons of butter, 1 tablespoon of extra-virgin olive oil, and 2 teaspoons of cracked pepper over medium heat.

Cook, stirring constantly, until the butter is completely melted and the pepper begins to sizzle, about 2 to 3 minutes.

Add the 8 cups of sliced cabbage to the skillet, tossing well to coat all the cabbage with the butter and pepper mixture.

Cover the skillet and cook, stirring occasionally, for 10 minutes to allow the cabbage to begin softening.

Stir in 2 tablespoons of water. Continue cooking, stirring occasionally, until the cabbage is fully softened, about 5 minutes more.

Remove the skillet from the heat.

Stir in the remaining 1/4 cup of water.

Add 3/4 cup of the finely grated Pecorino Romano cheese to the skillet. Immediately begin tossing and shaking the pan constantly to create a creamy sauce that coats the cabbage.

If the sauce is too thick, add more water, 1 tablespoon at a time, as needed, while continuing to toss, until your desired saucy consistency is achieved.

Transfer the Cacio E Pepe Sautéed Cabbage to a serving bowl or individual plates.

Sprinkle the remaining 1/2 cup of Pecorino Romano cheese over the top.

Garnish with additional cracked pepper, if desired, and serve immediately.
