This cabbage cacio e pepe dish captures the essence of the classic Italian pasta recipe.
The simplicity of this dish is its superpower!
After tossing it all together, top it with a sprinkle of freshly ground cracked pepper and grated cheese.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Keep reading for expert tips, including ingredient substitutions.
Stir in sliced cabbage, tossing to coat.
Cover, and cook, stirring occasionally, for 10 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Stir in 2 tablespoons water; continue cooking, stirring occasionally, until softened, about 5 minutes more.
Remove from heat; stir in the remaining 14 cup water.
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 12 cup Pecorino Romano.
Garnish with cracked pepper, if desired.
you’ve got the option to reheat it in the microwave or on the stovetop.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Or you’re able to just shred the cabbage and have it ready for sandwiches or tacos.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
