Cacio e Pepe Sauteed Cabbage
Cacio e pepe sautéed cabbage is what happens when a simple vegetable side gets a serious upgrade.
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Servings: 4 servings
Calories: 200kcal
Ingredients
- 1 small green cabbage cored and thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon freshly cracked black pepper or more to taste
- ½ teaspoon salt
- ¾ cup Pecorino-Romano cheese finely grated
Instructions
- Heat the butter and olive oil in a large skillet over medium heat until melted and hot.
- Add the sliced cabbage and salt. Toss to coat, then let it cook undisturbed for 2–3 minutes to develop some browning.
- Stir and continue cooking for another 8–10 minutes, stirring occasionally, until the cabbage is tender with caramelized edges.
- Add the black pepper and stir well to evenly distribute.
- Remove the skillet from heat. Add the cheese and toss quickly so it melts into the cabbage.
- If needed, add a splash of broth or water to create a light, silky coating.
Nutrition
Calories: 200kcal | Carbohydrates: 11g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 593mg | Potassium: 328mg | Fiber: 5g | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 65mg | Calcium: 275mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.