Cacio e Pepe Sautéed Cabbage

Cabbage cacio e pepe on a platter with a serving spoon next to a bowl of black pepper.

5 from 1 vote

Cacio e Pepe Sautéed Cabbage is inspired by the classic Roman pasta with tender, caramelized cabbage standing in for the spaghetti. Loaded with pecorino cheese and lots of black pepper; it’s a fast, easy, and flavor-packed vegetable side!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Mediterranean/Italian

Diet: Gluten Free, Vegetarian

Servings:

Author: Suzy Karadsheh

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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