Cacio e Pepe Sautéed Cabbage
HB-6298 · Hand-built original · Italian
Shredded green cabbage sautéed in butter and olive oil with toasted crushed peppercorns and Pecorino Romano, served with lemon wedges.
ItalianSide0 minServes 676 kcalVegetarianGluten-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: cabbage
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:6quantities adjust to match
Ingredients
- 1 1/2 to 2 pounds green cabbage (1 medium or 1/2 large)
- 1 teaspoon whole black peppercorns (do not use pre-ground or finely ground black pepper)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 ounces Pecorino Romano cheese (about 3/4 cup firmly packed freshly grated or scant 2/3 cup store-bought grated)
- Lemon wedges, for serving (optional)
Method
- Core the green cabbage and cut it into shreds about a quarter inch thick, giving roughly 10 to 11 cups of cabbage for the skillet.
- Toast the whole black peppercorns in a large dry skillet over medium heat for about 3 minutes, shaking the pan, until the peppercorns crackle and smell fragrant, then tip them into a bowl.
- Melt the butter with the olive oil in the same skillet, add the shredded cabbage and kosher salt, and stir the cabbage as well as the full pan allows so the shreds pick up the fat.
- Cover the cabbage and cook it for 10 minutes, stirring halfway, while you grate the Pecorino Romano and crush the toasted peppercorns coarsely.
- Uncover the cacio e pepe cabbage and cook it for 5 to 8 minutes more until very soft, then take the skillet off the heat, toss the cabbage with the Pecorino and crushed peppercorns, scatter the reserved Pecorino over the top, and serve the cabbage with lemon wedges.
Total: 0h 35m
Nutrition (per serving, where published)
76 kcalCalories
3.1 gProtein
1 gCarbs
6.7 gFat
3.1 gSaturates
0 gFibre
0.1 gSugars
330 mgSodium
15 mgCholesterol
11 mgPotassium
101 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data