Cabbage e Pepe
Cabbage e Pepe is a brilliant, low-carb riff on the Roman classic Cacio e Pepe—but instead of pasta, you get silky, peppery ribbons of sautéed cabbage enrobed in butter and cheese. It’s cozy, fast, and surprisingly luxurious. Think of it as cabbage masquerading as noodles, with all the creamy, peppery intensity of the original.
Here’s a streamlined protocol inspired by Pamela Salzman and Food52:
🥬 Cabbage e Pepe
🧂 Ingredients:
- 1 medium green or Savoy cabbage, cored and thinly sliced
- 1½ tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½–¾ cup grated Pecorino Romano or Parmesan
- Salt to taste
- Optional: squeeze of lemon, fresh parsley, wild herb oil
🔧 Instructions:
- Prep the cabbage
Slice cabbage into thin ribbons. Discard tough core pieces.
- Toast the pepper
In a dry skillet, toast black pepper over medium heat for ~30 seconds until fragrant.
- Sauté the cabbage
Add olive oil and butter to the pan. Stir in cabbage and toss to coat. Cover and cook on low, stirring occasionally, until soft and silky (15–20 min).
- Finish with cheese
Transfer cabbage to a bowl. Stir in grated cheese while hot so it melts and coats the ribbons. Add salt to taste.
- Serve and garnish
Twirl onto plates like pasta. Top with more cheese, pepper, lemon juice, or wild herb oil.
🌿 Optional Twists:
- Add fermented garlic paste, ramp vinegar, or pine ash for wild depth
- Use purple cabbage for visual drama and anthocyanin boost
- Pair with stuffed root vegetables, wild greens salad, or fermented flatbread