Cacio E Pepe Sautéed Cabbage
Cacio E Pepe Sautéed Cabbage
Ingredients
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons cracked pepper
- 1/2 head green cabbage, cored and sliced into 1/4-inch strips (about 8 cups)
- 1/4 cup water, plus 2 tablespoons, divided, plus more as needed
- 1 1/4 cups Pecorino Romano cheese, finely grated, divided
Instructions
- 1
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.
⏱️ 1 min
- 2
Cook, stirring constantly, until the butter is completely melted and the pepper begins to sizzle, about 2 to 3 minutes.
⏱️ 3 min
- 3
Add the 8 cups of sliced cabbage to the skillet, tossing well to coat all the cabbage with the butter and pepper mixture.
⏱️ 1 min
- 4
Cover the skillet and cook, stirring occasionally, for 10 minutes to allow the cabbage to begin softening.
⏱️ 10 min
- 5
Stir in 2 tablespoons of water. Continue cooking, stirring occasionally, until the cabbage is fully softened, about 5 minutes more.
⏱️ 5 min
- 6
Remove the skillet from the heat.
- 7
Stir in the remaining 1/4 cup of water.
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 1 min
- 10
Transfer the Cacio E Pepe Sautéed Cabbage to a serving bowl or individual plates.
⏱️ 1 min
- 11
Sprinkle the remaining 1/2 cup of Pecorino Romano cheese over the top.
- 12
Garnish with additional cracked pepper, if desired, and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Cacio E Pepe Sautéed Cabbage
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons cracked pepper
- 1/2 head green cabbage, cored and sliced into 1/4-inch strips (about 8 cups)
- 1/4 cup water, plus 2 tablespoons, divided, plus more as needed
- 1 1/4 cups Pecorino Romano cheese, finely grated, divided
Instructions
- 1
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.
⏱️ 1 min - 2
Cook, stirring constantly, until the butter is completely melted and the pepper begins to sizzle, about 2 to 3 minutes.
⏱️ 3 min - 3
Add the 8 cups of sliced cabbage to the skillet, tossing well to coat all the cabbage with the butter and pepper mixture.
⏱️ 1 min - 4
Cover the skillet and cook, stirring occasionally, for 10 minutes to allow the cabbage to begin softening.
⏱️ 10 min - 5
Stir in 2 tablespoons of water. Continue cooking, stirring occasionally, until the cabbage is fully softened, about 5 minutes more.
⏱️ 5 min - 6
Remove the skillet from the heat.
- 7
Stir in the remaining 1/4 cup of water.
- 8
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.
⏱️ 2 min - 9
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.
⏱️ 1 min - 10
Transfer the Cacio E Pepe Sautéed Cabbage to a serving bowl or individual plates.
⏱️ 1 min - 11
Sprinkle the remaining 1/2 cup of Pecorino Romano cheese over the top.
- 12
Garnish with additional cracked pepper, if desired, and serve immediately.