The Cozy Cabbage Side Dish I Make All Fall (So Tender!)

The combination of nutty Pecorino Romano cheese and toasty black pepper is pure magic, whether you toss it into a classic cacio e pepe pasta, sprinkle it onto popcorn, or bake it into a creamy potato gratin. It’s the same combo I turn to when I find myself with a whole green cabbage and need to turn it into a side dish everyone at the dinner table will love. This cacio e pepe sautéed cabbage may sound simple enough, but each bite of silky, slightly sweet cabbage is coated in melty cheese and bursts of black pepper. I promise you’ll say “yum” just like my family did.

Why You’ll Love It

• It’s light yet satisfying. Because it’s full of cheesy flavor, each bite is highly satisfying, but the cabbage keeps it from getting too heavy.

• There are only five ingredients. All you need is a cabbage, Pecorino Romano cheese, peppercorns, butter, and olive oil.

Key Ingredients in Cacio e Pepe Sautéed Cabbage

• Green cabbage. The humble green cabbage works well here, although you can substitute purple cabbage if you’d like. Use a medium or half a large cabbage that’s 1 1/2 to 2 pounds.

• Pecorino Romano cheese. This nutty sheep’s milk cheese plays a starring role here, adding salt and deep flavors to the cabbage.

• Peppercorns. For the best, freshest flavor, start with black peppercorns. The pepper really shines here, so use the best quality you can find.

How to Make Cacio e Pepe Sautéed Cabbage

1. Prep the cabbage. Cut a green cabbage into thin shreds. Discard any large pieces of core.

2. Toast the peppercorns. Toast whole peppercorns in the skillet to start to release their oils; this is key to helping to release their fragrances. It’s also a technique we use when making cacio e pepe pasta.

3. Sauté the cabbage. Sauté the cabbage in butter and olive oil until meltingly tender (the combination adds flavor, but doesn’t burn as easily as butter alone). Start by keeping it covered for the first 10 minutes so the steam helps soften the cabbage, then finish cooking uncovered. While the cabbage is cooking, crush the peppercorns.

4. Toss in the cheese and pepper. Sprinkle with grated Pecorino Romano cheese and the crushed pepper, and toss to combine. Serve with lemon wedges if you’d like to add a bright pop of flavor.

Helpful Swaps

• You can use Parmesan cheese in place of the Pecorino Romano and the sautéed cabbage will still be tasty, but the dish will not have as rich of a flavor.

• If you want to skip cutting up a cabbage, use 1 3/4 pounds pre-shredded cabbage instead.

• If you don’t have black peppercorns, use 1 1/2 teaspoons coarsely ground black pepper instead. Give it a quick toast in the skillet until fragrant before using.

Cacio e Pepe Sautéed Cabbage Recipe

It’s the cheesiest way to eat your vegetables.

Prep time 10 minutes

Cook time 20 minutes to 25 minutes

Serves 4 to 6

Ingredients

• 1 1/2 to 2 pounds green cabbage (1 medium or 1/2 large)

• 1 teaspoon whole black peppercorns (do not use pre-ground or finely ground black pepper)

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 1/2 teaspoon kosher salt

• 2 ounces Pecorino Romano cheese (about 3/4 cup firmly packed freshly grated or scant 2/3 cup store-bought grated)

• Lemon wedges, for serving (optional)

Instructions

1. Core and cut 1 medium green cabbage into 1/4-inch-thick shreds (10 to 11 cups); you can also shave it on a mandoline instead.

2. Place 1 teaspoon whole black peppercorns in a large skillet, preferably nonstick. Cook over medium heat, shaking the pan occasionally, until fragrant and you hear the peppercorns start to crackle or roll around the pan on their own, about 3 minutes. Transfer to a bowl.

3. Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in the same skillet over medium heat until the butter is melted. Add the cabbage and sprinkle with 1/2 teaspoon kosher salt, and stir as best you can to coat the cabbage in the oil (the skillet will be full).

4. Cover and cook for 10 minutes, stirring halfway through. Meanwhile, finely grate 2 ounces Pecorino Romano cheese (about 3/4 cup), or measure out scant 2/3 cup store-bought grated. Reserve about 2 tablespoons of the cheese for garnish. Coarsely crush the peppercorns with a mortar and pestle or under a heavy pan on a cutting board, or coarsely grind in a spice grinder.

5. Uncover the cabbage and continue to cook, stirring occasionally, until the cabbage is very soft, 5 to 8 minutes more. Turn off the heat. Sprinkle with the cheese and black pepper, and toss to coat. Garnish with the reserved 2 tablespoons cheese and serve with lemon wedges if desired.

Recipe Notes

Pre-shredded cabbage: 1 3/4 pounds pre-shredded cabbage can be used in place of freshly cut cabbage.

Make ahead: The cabbage can be cut and the cheese grated up to 1 day ahead. Refrigerate in separate airtight containers.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Further Reading

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