Cacio e Pepe Roasted Cabbage Recipe Has All the Flavors We Love by Donna John


Cacio e Pepe Roasted Cabbage Recipe Has All the Flavors We Love

Ready for another winning roasted cabbage recipe? After seeing the popularity of my creamy caramelized cabbage recipe, I decided to combine cabbage with the flavors of one of my favorite Italian dinners: cacio e pepe.

What is cacio e pepe? Americans have mac and cheese, but the Romans have cacio e pepe ("cheese and pepper"). In pasta form, it is simply pasta, cheese and black pepper. While that sounds like a simple dish (and it is), the flavor and texture is beyond reproach. Now, take those flavors and add them to roasted cabbage. Ah-mazing.

To make this baked cabbage recipe you will need a small head of green cabbage, unsalted butter, olive oil, freshly ground black pepper, grated Parmesan cheese and grated Pecorino Romano cheese. The cabbage wedges are brushed with the butter-oil-pepper mixture and then roasted until tender and beginning to char on the edges. So quick and easy!

Serve these gluten-free roasted cabbage wedges as a side dish with your favorite dinners. I served mine with a thick pork chop, loaded mashed potato waffles and a fresh garden salad.

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Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 1 small head green cabbage, cut into wedges
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 1/4 teaspoons freshly ground black pepper
  • 2/3 cup finely grated Parmesan cheese
  • 2/3 cup finely grated Pecorino Romano cheese

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Recipe Notes

  • Leave the core intact on the cabbage so it's easier to cut and it will help the wedges stay together better. If they do fall apart during cooking, they will start taste terrific.
  • There's enough salt in the two cheeses, so use unsalted butter for this recipe.
  • If you can't find Pecorino Romano, you could use just Parmesan cheese. However, Pecorino Romano has a different taste and adds so much to the recipe.
  • If you can, grate your own cheese. You could also use pre-shredded cheese for this recipe in a pinch.
  • Have leftover wedges? Chop them up all together and make chopped cacio e pepe cabbage.

Here's how to make it:

  1. Combine the butter, olive oil, black pepper and salt, to taste, in a saucepot. Stir until melted. Remove from the heat.
  2. Put the cabbage wedges onto a aluminum foil-covered baking sheet. Brush the cabbage wedges on both sides with the butter mixture.
  3. Bake in a preheated 400-degree F oven until tender and charred, about 40 minutes.
  4. Remove the cabbage from the oven and sprinkle with both cheese. Return to the oven for a couple minutes, or until the cheese melts. Sprinkle with more black pepper, if desired.

Nutrition Facts Per Serving

Calories: 197

Total Fat: 15.5g

Saturated Fat: 8.7g

Cholesterol: 40mg

Sodium: 313mg

Total Carbohydrate: 8g

Dietary Fiber: 3.1g

Total Sugars: 3.9g

Protein: 8.8g

Vitamin D: 5mcg

Calcium: 269mg

Iron: 1mg

Potassium: 220mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This is such a great idea, Donna John . Using cabbage in an unexpected way with so much Italian flavor. Yes, please!

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