What is cacio e pepe?

It’s a cheese-and-pepper pasta dish that originated in ancient Rome and was traditionally made with sheep’s-milk cheese.

How do I store leftovers?

Store the leftovers in an airtight container in the refrigerator, where they should keep for up to 3 days. You can reheat it in the microwave or on the stovetop.

What can I do with the extra raw cabbage?

Whip up one of our coleslaw recipes , try our New Potato-Cabbage Salad , Simple Sauerkraut or use it to make any of our top-rated cabbage recipes . Or you can just shred the cabbage and have it ready for sandwiches or tacos.

What should I serve with Cacio e Pepe Sautéed Cabbage?

Serve this dish alongside our Grilled Bone-In Pork Chops or Lemon-Herb Roasted Chicken & Potatoes , or stir in some cooked whole-wheat pasta to make it a meal.

Cacio e Pepe Sautéed Cabbage

Name: Cacio e Pepe Sautéed Cabbage
Total time: 20 min
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

Active Time:

20 mins

Total Time:

20 mins

Servings:

4

Nutrition Profile:

No Added Sugar Sesame-Free Nut-Free Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free Gut Healthy Mediterranean Diet

Jump to Nutrition Facts

Staying true to its name, this Cacio e Pepe Sautéed Cabbage features sharp Pecorino Romano cheese and punchy black pepper as the star flavors. As the antioxidant-filled cabbage cooks, it naturally becomes sweeter, offering a lovely complement to the salty cheese and spicy pepper. The simplicity of this dish is its superpower! With that said, you could make this side dish into an entree by adding whole-wheat pasta and a lean protein, like chicken. After tossing it all together, top it with a sprinkle of freshly ground cracked pepper and grated cheese. Keep reading for expert tips, including ingredient substitutions.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

A microplane will grate the Pecorino Romano much more easily than using the fine holes on a box grater, which will only cause the cheese to clump.
Adding water as the cabbage cooks helps it steam and tenderize, and covering the skillet will help it cook more quickly and evenly.
You can substitute the green cabbage with Savoy, if you like, and swap out the Pecorino Romano for Parmesan. Other cheese options include Asiago, Grana Padano, manchego or Piave.

Nutrition Notes

Besides possibly giving you gas, anti-inflammatory cabbage also provides lots of antioxidants, fiber, and vitamins C and K. Cabbage contains plant compounds that have been linked to fighting cancer, as well as supporting healthy vision. You may improve your cholesterol levels by regularly eating cabbage, and reduce your risk of chronic disease.
Pecorino Romano is a salty cheese that, like other types of cheese, provides protein and calcium. Because Pecorino Romano is pretty high in sodium—1 ounce has about 15% of your daily sodium limit—if your body is sensitive to sodium or you need to watch your intake due to a medical condition, like high blood pressure, you might want to swap it out for a lower-sodium option, like Grana Padano or manchego.
Adding herbs and spices to your dishes not only adds flavor but provides a boost of nutrition, too—and black pepper is no exception.

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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.

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
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.

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Divide the cabbage mixture among 4 plates; sprinkle with the remaining ½ cup Pecorino Romano. Garnish with cracked pepper, if desired.

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower

Frequently Asked Questions

What is cacio e pepe?

It’s a cheese-and-pepper pasta dish that originated in ancient Rome and was traditionally made with sheep’s-milk cheese.
How do I store leftovers?

Store the leftovers in an airtight container in the refrigerator, where they should keep for up to 3 days. You can reheat it in the microwave or on the stovetop.
What can I do with the extra raw cabbage?

Whip up one of our coleslaw recipes, try our New Potato-Cabbage Salad, Simple Sauerkraut or use it to make any of our top-rated cabbage recipes. Or you can just shred the cabbage and have it ready for sandwiches or tacos.
What should I serve with Cacio e Pepe Sautéed Cabbage?

Serve this dish alongside our Grilled Bone-In Pork Chops or Lemon-Herb Roasted Chicken & Potatoes, or stir in some cooked whole-wheat pasta to make it a meal.

EatingWell.com, August 2024

Nutrition Facts (per serving)

220	Calories
16g	Fat
11g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about ½ cup
Calories 220
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 10g	20%
Total Fat 16g	21%
Saturated Fat 8g	42%
Cholesterol 41mg	14%
Vitamin A 81Âµg
Vitamin C 58mg	65%
Vitamin D 0Âµg
Vitamin E 1mg	6%
Folate 71Âµg
Vitamin K 126Âµg
Sodium 389mg	17%
Calcium 338mg	26%
Iron 1mg	6%
Magnesium 32mg	8%
Potassium 311mg	7%
Zinc 1mg	9%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.