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Cabbage Cacio e Pepe

Photo: Adam Ried

BY Adam Ried

PUBLISHED April 15, 2024

When presented with a classic pasta cacio e pepe, I find it impossible to limit myself to the cruelly modest quantity that constitutes a standard portion in the eyes of the nutritionistas. While this cabbage version is, in fact, a different beast, with seasonings purloined from the pasta it echoes the original in a satisfying way, and I can eat it to my heart's content without overdoing the simple carbs. That's my kind of trade-off.

 

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Cabbage Cacio e Pepe

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Makes 4 servings (makes about 5 cups) 1x

Time About 30 minutes

Units Scale

Ingredients

  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 1/2 pounds green cabbage, cored and thickly sliced (about 12 cups)
  • Salt
  • 3/4 cup finely grated Pecorino Romano or Parmesan, or a mixture (about 1 1/2 ounces)
  • 1/4 cup chopped fresh parsley, optional

Instructions

  1. In a large Dutch oven over medium heat, toast the pepper, stirring constantly, until fragrant, about 1 minute. Add the oil and butter and heat them, swirling to melt the butter and combine it with the oil. Add the cabbage and 1 teaspoon salt and cook, tossing and stirring, until the cabbage just begins to wilt, about 5 minutes. Adjust the heat to medium-low, cover the pot, and continue to cook, tossing and stirring occasionally, until the cabbage is very tender, about 20 minutes longer.
  2. Add most of the cheese and parsley, if using, and toss and stir to distribute. Taste and adjust the seasoning with additional salt and pepper, if necessary. Scrape the mixture into a (warmed) serving bowl, sprinkle with the remaining cheese and parsley, and serve immediately.

— Recipe developed by Adam Ried

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