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5 from 1 vote

Cabbage Cacio e Pepe Recipe

Servings: 6
Author: Pamela Salzman

Ingredients

  • 1 head green cabbage
  • 1 - 1 ½ teaspoons freshly ground black pepper*
  • 1 Tablespoon unrefined olive oil
  • 1 Tablespoon unsalted butter plant butter, or use all olive oil
  • 2 to 3 ounces grated pecorino or parmesan cheese

Instructions

  • Slice the cabbage in half cutting through the core. Cut out the core and discard. Place each halve cut side down and slice into ¼ inch thick strips. Pull apart the strips and they will resemble cabbage ribbons.
  • Heat a large skillet or pan, preferably one with a lid over medium heat. I used a 13-inch pan. Add the black pepper to the dry skillet and heat until fragrant, about 30 seconds.
  • Add the oil, butter, and cabbage and toss to coat. Reduce heat to low and cover with a lid, stirring occasionally, and cook until cabbage is soft, about 15 -20 minutes.
  • Place cheese in a serving bowl. Stir in the cabbage and toss to coat. Taste for seasoning and serve hot

Notes

*This is a peppery dish. Use less if you are sensitive to black pepper.