Skip to Content
Recipes

Cacio e Pepe Cabbage Is Quick, Hearty, and Delicious

Our contributor puts a spin on Cacio e Pepe featuring cabbage instead of pasta for a fast, hearty, and delicious weeknight dinner.

Cacio e Pepe Cabbage.

Cacio e Pepe Cabbage. Photo by Danielle Kaye.

Simple, no-fuss recipes are often the most delicious, which is true of this cacio e pepe-inspired cabbage dish. One of Italy's most loved pasta exports, Cacio e Pepe, originated in Rome and true to its name, is made of cacio (cheese), pepe (black pepper), butter or olive oil, and pasta.

Cabbage is an often-unappreciated vegetable, but it's hearty and lasts forever in the fridge. When cooked, it develops a delicious caramelized sweetness while maintaining a crisp bite, which is why it works so well in this dish. For our cacio e pepe, we sub traditional pasta for ribbons of thinly sliced cabbage leaves. Sauteed in olive oil and butter, our ribbons go from green to perfectly browned and jammy. Lastly, we finish with heaps of Pecorino Romano cheese and, of course, lots of black pepper. Cacio e Pepe Cabbage turns a heavy pasta into a healthy-ish veggie side while keeping the bold Italian flavors we all love. 

I like to serve this as a side dish or on its own over a bed of farro for a quick and hearty weeknight meal. It comes together in less than 20 minutes and requires ingredients you most likely already have in your fridge — like that head of cabbage you bought last month. :)

Cacio e Pepe Cabbage

Cacio e Pepe Cabbage

Recipe by Danielle Kaye
3.8 from 18 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • 1 medium 1 head of cabbage, sliced into ¼-inch ribbons

  • 2 tablespoons 2 butter

  • 1 tablespoon 1 olive oil

  • 1/2 cup 1/2 grated Pecorino Romano cheese

  • 1 tablespoon 1 black pepper

  • 1/2 teaspoon 1/2 salt

Directions

  • Heat a very large skillet over medium heat. Add butter and olive oil.
  • Once melted, toss in the cabbage, ensuring all the cabbage is coated in butter and olive oil.
  • Add salt.
  • Sauté for about 10 minutes, stirring occasionally, until the cabbage is cooked and slightly charred.
  • Remove from heat, toss with pepper, and add half the cheese.
  • Plate the dish, sprinkling the remaining cheese on top and adding extra black pepper.
  • Enjoy!

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

From Lagoon to Lunch: A Blue Crab Salad Born in Burano

A fresh blue crab salad from Burano made with tomatoes, olive oil, and local crab - how fishermen turned an invasion into a summer recipe.

July 15, 2025

When Risotto Met Shrimp & Grits in the South Carolina Lowcountry

This coastal South Carolina twist on risotto marries northern Italian tradition with Lowcountry innovation.

July 15, 2025

Baked, Fried, or Simmered Raw: Which Meatball Is Best?

Vinny DelGiudice of Always from Scratch tested baked, fried, and simmered raw meatballs to see which method creates the best flavor and texture. His results show that sometimes the best choice is simply the one that brings everyone to the table.

July 14, 2025

Appetito’s Andrew Cotto Receives a 2025 Giambelli Culinary Award

The Italian Language Foundation's 2025 Giambelli Culinary Award winners included Appetito's co-founder Andrew Cotto

July 11, 2025

Sicilian Spirits and Tuscan Sweets Take Over Portrait Milano

Portrait Milano hosted Sicily's Morgana Cocktail Bar alongside a new Sammontana gelato kiosk bringing Tuscan sweetness to Milan all summer.

See all posts