Name: Cacio e Pepe Sautéed Cabbage Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 2 teaspoons cracked black pepper, plus more for garnish; ½ (2¾-pound) head green cabbage, cored and sliced into ¼-inch strips (about 8 cups); 2 tablespoons water; ¼ cup water, plus more as needed; 1¼ cups finely grated Pecorino Romano cheese, divided (¾ cup and ½ cup)

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Introduction

Cacio e Pepe Sautéed Cabbage is a simple yet flavorful twist on a classic Italian dish. Combining the peppery bite of cracked black pepper with creamy Pecorino Romano, this sautéed cabbage makes a perfect side or light main that’s both comforting and elegant.

A round white bowl filled with chopped cooked cabbage, the cabbage pieces are mostly pale green and white with some light brown spots indicating slight cooking. The cabbage is topped with a light sprinkling of white grated cheese and black pepper specks evenly spread. To the upper right of the bowl, two small round white dishes contain coarse black pepper and grated white cheese. A woman's hand is seen in the lower right corner, gently sprinkling cheese over the cabbage. The bowl and dishes rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 teaspoons cracked pepper, plus more for garnish
½ (2¾-pound) head green cabbage, cored and sliced into ¼-inch strips (about 8 cups)
2 tablespoons water plus ¼ cup, divided, plus more as needed
1¼ cups finely grated Pecorino Romano cheese, divided

Instructions

Step 1: Place the butter, olive oil, and 2 teaspoons cracked pepper in a large skillet over medium heat. Cook, stirring constantly, until the butter is melted and the pepper is sizzling, about 2 to 3 minutes.
Step 2: Stir in the sliced cabbage, tossing to coat evenly. Cover the skillet and cook, stirring occasionally, for 10 minutes.
Step 3: Add 2 tablespoons water, and continue cooking, stirring occasionally, until the cabbage is softened, about 5 more minutes.
Step 4: Remove the skillet from heat and stir in the remaining ¼ cup water. Add ¾ cup of the grated Pecorino Romano, tossing and shaking the pan constantly to create a creamy sauce that coats the cabbage. Add more water if the sauce needs thinning.
Step 5: Divide the cabbage among 4 plates. Sprinkle the remaining ½ cup Pecorino Romano on top and garnish with extra cracked pepper if desired. Serve immediately.

Tips & Variations

Use freshly cracked black pepper for the best flavor and aroma.
If you prefer a milder cheese, try substituting half Pecorino Romano with Parmesan.
Add a squeeze of fresh lemon juice just before serving to brighten the dish.
For a vegan version, substitute butter with olive oil and use a vegan hard cheese alternative.

Storage

Store leftover sautéed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if the sauce has thickened too much.

How to Serve

The image shows several ingredients arranged on a white marbled surface. On the bottom left, there is a white plate holding a block of pale yellow cheese next to a small pile of grated cheese. Above it to the left, a small white bowl contains a golden liquid, likely honey or syrup. Above that, on a white scalloped plate, is a rectangular pat of butter in a light yellow color. To the right, a wooden board holds thinly sliced pale green cabbage with a half head of cabbage sitting next to it. On the top right, a small white bowl contains coarsely ground black pepper, and next to it is a clear glass cup filled with water. The setup is simple with soft natural light highlighting the fresh textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Yes, green cabbage works best for its flavor and texture, but savoy or napa cabbage can be used as alternatives. Adjust cooking time as needed for softer or firmer leaves.

How do I prevent the cheese from clumping in the sauce?

Make sure to remove the pan from direct heat before adding the cheese and stir constantly while adding water to create a smooth, creamy sauce without clumps.