Description
A simple and flavorful side dish featuring sautéed green cabbage coated in a creamy, peppery Pecorino Romano cheese sauce, inspired by the classic Italian pasta dish Cacio e Pepe.
Ingredients
Scale
For the Sautéed Cabbage
- 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
For the Sauce and Garnish
- ¼ cup water, plus more as needed
- 1¼ cups finely grated Pecorino Romano cheese, divided (¾ cup and ½ cup)
Instructions
- Prepare the pepper butter base: Place 2 tablespoons unsalted butter, 1 tablespoon extra-virgin olive oil, and 2 teaspoons cracked black pepper in a large skillet over medium heat. Cook, stirring constantly, until the butter has melted and the pepper becomes fragrant and sizzling, approximately 2 to 3 minutes.
- Sauté the cabbage: Add the sliced cabbage to the skillet, tossing it to coat with the butter and pepper mixture. Cover the skillet and cook over medium heat, stirring occasionally, for 10 minutes to soften the cabbage.
- Cook with water: Stir in 2 tablespoons of water, then continue cooking the cabbage uncovered for about 5 more minutes, stirring occasionally, until the cabbage is tender and softened.
- Make the cheese sauce: Remove the skillet from heat and stir in ¼ cup of water. Add ¾ cup of the finely grated Pecorino Romano cheese gradually, tossing and shaking the pan constantly to create a creamy sauce that coats the cabbage evenly. Add additional water as necessary to adjust the sauce’s consistency.
- Serve: Divide the cabbage mixture onto 4 plates. Sprinkle with the remaining ½ cup of Pecorino Romano cheese and garnish with extra cracked pepper if desired. Serve immediately.
Notes
- Use freshly cracked black pepper for the best flavor and aroma.
- You can adjust the amount of water to achieve your preferred sauce thickness.
- Make sure to toss the cabbage constantly after adding cheese to prevent clumping and help melt the cheese evenly.
- This dish makes a great low-carb side or vegetarian option.
- For a spicier kick, add a pinch of red pepper flakes with the cracked pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Cacio e Pepe, sautéed cabbage, Italian side dish, Pecorino Romano, cracked black pepper, vegetarian side
