Cacio e Pepe Cabbage is a lighter twist on the classic pasta; tender, caramelized cabbage loaded with pecorino cheese and lots of black pepper. It’s a fast, easy, and flavor-packed vegetable side!
If you’re like me and you love classic cacio e pepe, the simple Roman pasta dressed with cheese and pepper, then you’re in for a treat! This cabbage recipe was inspired by the famous pasta dish, and is just as easy to make. Nicely caramelized sautéed cabbage takes on a subtle sweetness as it cooks, balancing the bold heat of black pepper and the richness of nutty Pecorino Romano cheese.
With just a few ingredients and about 15 minutes on the stove, this dish is an easy side that doesn’t feel like an afterthought. A quick sear gives the cabbage those irresistible crispy bits before a final toss with cheese melts everything together into a savory, satisfying tangle. Serve it warm, straight from the pan, with an extra sprinkle of cracked pepper. It’s the perfect side for an Italian dinner, but honestly, I wouldn’t judge if you eat it straight out of the skillet with a fork!
Table of Contents
What’s in Cacio e Pepe Cabbage?
Just like my recipe for Sautéed Cabbage with Garlic and Lime, this recipe requires just a handful of simple ingredients but delivers big-flavor results. Because there are so few ingredients, make sure they’re of the best quality! Let’s break down what you’ll need:
- Cabbage: When sautéed, humble and inexpensive green cabbage softens and takes on a natural sweetness, balancing the bold flavors of pepper and cheese. Savoy cabbage and Napa cabbage will also work in this recipe.
- Extra virgin olive oil helps caramelize the cabbage and deepen its flavor. I love using our Hojiblanca olive oil from Spain for this recipe because its peppery notes complement the sharp flavor of the pecorino cheese.
- Butter adds richness and helps the cheese and cabbage juice combine to create that silky texture of a classic cacio e pepe.
- Black pepper blooms in the oil and butter, giving the dish its signature spicy kick. I like to keep ground pepper in a small bowl and use it by the pinch, the way I do kosher salt. For the best flavor, make sure your cracked black pepper is fresh, or use a pepper mill to grind whole peppercorns.
- Pecorino Romano cheese: Salty, nutty, and bold, this sheep’s milk cheese gives the cabbage lots of flavor. If you can’t find it, Parmesan is a good substitute, though it’s milder. You might find you want to add a little pinch of salt if you use Parmesan.
How to Make Cacio e Pepe Sautéed Cabbage
Making this cheesy cabbage recipe requires just a few steps of sautéeing the cabbage and then letting it steam until it’s completely tender. You can use a whole small, head of green cabbage (any variety) to make this recipe. If you can only find massive heads, don’t worry; use any leftovers to make Greek Cabbage Rice or Unstuffed Cabbage Rolls. Here’s the full recipe, step by step:
- Get ready. Core and thinly slice 1 small green cabbage (about 1 1/2 pounds).
- Make the black pepper base. In a large nonstick skillet with a lid, combine 2 tablespoons extra virgin olive oil, 2 tablespoons butter, and 2 teaspoons cracked black pepper. Place over medium heat and cook, stirring regularly, until the butter melts and the mixture is fragrant.
- Sauté the cabbage. Add the cabbage and stir to coat with the mixture. You may need to add the cabbage in batches and add more as it wilts down. Once all of the cabbage is in the pan, raise the heat to high and cook, stirring occasionally, until some of the cabbage pieces begin to char a bit, about 3 to 5 minutes.
- Add the cheese. Add 2 tablespoons water and about a 1/2 cup freshly grated pecorino Romano cheese and stir. Turn the heat down to medium. Cover and cook until the cabbage has fully softened, about 3 more minutes.
- Finish and serve. Remove from the heat and stir in another 1/2 cup freshly grated pecorino Romano cheese and, if you like, more cracked pepper. Serve immediately.
How to Cut Cabbage
Here’s how to break down a head of cabbage into fine, spaghetti-like strands in just a few easy steps:
- Prep the cabbage. Remove any damaged, soft, dry, or browning outer leaves from the cabbage to expose firm green leaves. Give it a rinse, if you like, and pat it dry.
- Quarter the cabbage. Place the cabbage on a cutting board and hold it with your non-dominant hand. With a sharp knife in your dominant hand, carefully cut the stem of the cabbage a little to create a flat surface. Lay the cabbage on the cutting board, trimmed end down, and cut it through the core into equal halves. Cut each half down the middle, so you end up with 4 thick wedges.
- Remove and discard the core. To remove the core, carefully cut into the cabbage at an angle, aiming for where the stem and leaves meet. Cut the other side of the core so your cuts form a triangle and remove the core.
- Slice the cabbage. Shred the cabbage wedges lengthwise into thin slices, either using a sharp knife or a mandoline.
What to Serve with Cacio e Pepe Cabbage
This cabbage recipe makes a fast and easy side dish for any meaty Italian main. It’s especially good with savory Chicken Saltimbocca with prosciutto and sage or Polpette in Sugo, juicy meatballs braised in tomato sauce. Or you can take a page from our shrimp cacio e pepe and serve with garlicky shrimp scampi.
For an equally delicious vegetarian main, try it with Chickpea Marinara, which is creamy chickpeas in tomato sauce with melty puddles of mozzarella cheese.
How to Store and Reheat Leftovers
Leftovers will keep well in an airtight container in the refrigerator for 4 days. To reheat, simply toss it into a hot non-stick skillet for a few minutes, until heated through. You likely won’t need to add any fat to the pan, as the cheese will release some as it warms up, but if it seems dry you can splash in a little water.
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Cacio e Pepe Sautéed Cabbage
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 teaspoons cracked black pepper
- 1 small green cabbage (about 1 1/2 pounds), cored and very thinly sliced
- 2 tablespoons water
- 1 cup freshly grated Pecorino Romano cheese
Instructions
- Make the black pepper base. In a large nonstick skillet with a lid, combine the olive oil, butter, and black pepper. Place over medium heat and cook, stirring regularly, until the butter melts and the mixture is fragrant, about 2 minutes.
- Sauté the cabbage. Add the cabbage and stir to coat with the mixture. You may need to add the cabbage in batches and add more as it wilts down. Once all of the cabbage is in the pan, raise the heat to high and cook, stirring occasionally, until some of the cabbage pieces begin to char a bit, about 3 to 5 minutes.
- Add the cheese. Add the water and about and half of the grated cheese and stir. Turn the heat down to medium. Cover and cook until the cabbage has fully softened, about 3 more minutes.
- Finish and serve. Remove from the heat and stir in the remaining cheese and, if you like, more cracked pepper to your liking.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- How to Store: Leftover sautéed cabbage will keep well in an airtight container in the refrigerator for 4 days.
- To Reheat: Simply toss the cabbage in a hot non-stick skillet for a few minutes, until wrmed through. You likely won’t need to add any oil to the pan, as the cheese will release some as it warms up; if it seems dry, splash in a little water.
Nutrition
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Thanks for this recipe! What an unusual – but tasty pairing. Had to cook cabbage longer than 3 minutes to fully soften it, more like 10, but would definitely cook it again!
Thanks so much for the great review, Johanna!