Name: Cacio e Pepe Sautéed Cabbage Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
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

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Introduction

Cacio e Pepe Sautéed Cabbage is a simple yet flavorful twist on the classic Italian pasta dish, transforming humble cabbage into a cheesy, peppery delight. This easy recipe marries the sharpness of Pecorino Romano with the warmth of cracked black pepper, making it a perfect side or light main course.

A large blue oval plate filled with finely shredded bright green cabbage, topped with white grated cheese and specks of black pepper spread evenly across the surface. On the right side of the plate rests a silver spoon with decorative handles, partially covered by the cabbage salad. The scene sits on a white marbled texture with a small white bowl containing ground black pepper visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the black pepper base. In a large nonstick skillet with a lid, combine the olive oil, butter, and cracked black pepper. Place over medium heat and cook, stirring regularly, until the butter melts and the mixture becomes fragrant, about 2 minutes.
Step 2: Sauté the cabbage. Add the sliced cabbage in batches to the pan, stirring to coat each batch with the pepper mixture. Once all the cabbage is added, raise the heat to high and cook, stirring occasionally, until some pieces start to char slightly, about 3 to 5 minutes.
Step 3: Add the cheese. Pour in the water and stir in half of the grated Pecorino Romano. Turn the heat down to medium, cover the pan, and cook until the cabbage fully softens, about 3 more minutes.
Step 4: Finish and serve. Remove the pan from the heat and stir in the remaining cheese. Adjust the seasoning with more cracked pepper if desired, then serve hot.

Tips & Variations

For a nuttier flavor, toast the black pepper briefly before adding the oil and butter.
Use Parmesan cheese for a milder, creamier taste instead of Pecorino Romano.
Add a squeeze of lemon juice at the end for a fresh, bright finish.
Incorporate sliced garlic at the start for additional aroma and depth.

Storage

Store leftover sautéed cabbage in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over medium heat in a skillet, stirring occasionally, until heated through. Avoid microwaving to maintain texture and flavor.

How to Serve

A white bowl filled with finely shredded bright green and yellow cabbage mixed with thin green leaves, topped with a light sprinkle of white grated cheese and small black pepper bits, with a silver fork resting on the right side inside the bowl, all sitting on a blue cloth over a white marbled surface, and in the background, a small white bowl with coarse black pepper and a glass of water are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red cabbage instead of green?

Yes, red cabbage can be used and will add a slightly sweeter flavor and vibrant color. Cooking time remains the same.

Is this dish suitable as a main course?

While delicious on its own, this sautéed cabbage is often served as a side. To make it a more substantial main, consider adding cooked beans or toasted nuts for extra protein and texture.