Cacio e Pepe Sauteed Cabbage Recipe

Cacio e Pepe Sauteed Cabbage Recipe

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

Directions

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.

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.

Divide the cabbage mixture among 4 plates; sprinkle with the remaining ½

cup Pecorino Romano. Garnish with cracked pepper, if desired. Enjoy!