Cabbage Cacio e Pepe (Cabbage Recipe!) #cacioepepe #cabbage #shorts

Cacio e Pepe Cabbage is a lighter twist on the classic pasta; tender, caramelized cabbage loaded with pecorino cheese and lots of black pepper. It’s a fast, easy, and flavor-packed vegetable side! #cabbage #cabbagerecipe #cacioepepe #vegetarian #pasta

If you’re like me and you love classic cacio e pepe, the simple Roman pasta dressed with cheese and pepper, then you’re in for a treat! This cabbage recipe was inspired by the famous pasta dish, and is just as easy to make.

With just a few ingredients and about 15 minutes on the stove, you can make this cabbage recipe and have a lighter cacio e pepe!

▢2 tablespoons extra virgin olive oil
▢2 tablespoons butter
▢2 teaspoons cracked black pepper
▢1 small green cabbage (about 1 1/2 pounds), cored and very thinly sliced
▢2 tablespoons water
▢1 cup freshly grated Pecorino Romano cheese

1.Make the black pepper base. In a large nonstick skillet with a lid, combine the olive oil, butter, and black pepper. Place over medium heat and cook, stirring regularly, until the butter melts and the mixture is fragrant, about 2 minutes.
2.Sauté the cabbage. Add the cabbage and stir to coat with the mixture. You may need to add the cabbage in batches and add more as it wilts down. Once all of the cabbage is in the pan, raise the heat to high and cook, stirring occasionally, until some of the cabbage pieces begin to char a bit, about 3 to 5 minutes.
3.Add the cheese. Add the water and about and half of the grated cheese and stir. Turn the heat down to medium. Cover and cook until the cabbage has fully softened, about 3 more minutes.
4.Finish and serve. Remove from the heat and stir in the remaining cheese and, if you like, more cracked pepper to your liking.

This cabbage recipe makes a fast and easy side dish for any meaty Italian main.

Leftovers will keep well in an airtight container in the refrigerator for 4 days. To reheat, simply toss it into a hot non-stick skillet for a few minutes, until heated through. You likely won’t need to add any fat to the pan, as the cheese will release some as it warms up, but if it seems dry you can splash in a little water.

Okay, my pasta girlies, if you love a good kacho a pepe pasta moment, but need something a little bit lighter and still as cozy and delicious, this cabbage kacho a pepe is your ticket. A little bit of time in the pan with some gorgeous extravirgin olive oil, a little bit of butter, and some pepper is all it takes to transform your cabbage into tender caramelized ribbons. Looks just like pasta, but with beautiful earthy sweets. And of course, we’re not forgetting about the star here, Piccorino Romano