Cacio e Pepe Sautéed Cabbage

This cabbage cacio e pepe dish captures the essence of the classic Italian pasta recipe. It features a simple yet flavorful combination of Pecorino Romano cheese and freshly cracked black pepper, coating strips of sliced and sautéed green cabbage (or you can substitute Savoy). This easy side dish can be enjoyed on its own, or you can turn it into a meal by combining it with cooked whole-wheat pasta.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons cracked pepper, plus more for garnish
• ½ head green cabbage, 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

Directions

1. Place 2 tablespoons butter, 1 tablespoon 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, 2 to 3 minutes. Stir in sliced cabbage, tossing to coat. Cover, and cook, stirring occasionally, for 10 minutes. Stir in 2 tablespoons water; continue cooking, stirring occasionally, until softened, about 5 minutes more.
2. Remove from heat; stir in the remaining ¼ cup water. Add ¾ cup Pecorino Romano, tossing and shaking the pan constantly to make a creamy sauce to coat the cabbage. Add additional water to thin the sauce, as needed.
3. Divide the cabbage mixture among 4 plates; sprinkle with the remaining ½ cup Pecorino Romano. Garnish with cracked pepper, if desired.

Nutritional Information

Per Serving: 221 Calories, Total Fat: 16 g, Saturated Fat: 8 g, Cholesterol: 41 mg, Carbohydrates: 11 g, Fiber: 4 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 10 g, Sodium: 389 mg, Potassium: 311 mg, Phosphorus: 235 mg, Iron: 1 mg, Folate: 71 mcg, Calcium: 338 mg, Vitamin A: 444 IU, Vitamin C: 58 mg, Vitamin D: 5 IU

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