Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
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Nutrition Notes
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter1tablespoonextra-virgin olive oil2teaspoonscrackedpepper, plus more for garnish½(2¾-pound) headgreen cabbage, cored and sliced into ¼-inch strips (about 8 cups)2 tablespoonswaterplus¼cup, divided, plus more as needed1¼cupsfinely gratedPecorino Romano cheese, divided
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter
1tablespoonextra-virgin olive oil
2teaspoonscrackedpepper, plus more for garnish
½(2¾-pound) headgreen cabbage, cored and sliced into ¼-inch strips (about 8 cups)
2 tablespoonswaterplus¼cup, divided, plus more as needed
1¼cupsfinely gratedPecorino Romano cheese, divided
DirectionsPlace 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 LowerRemove 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 LowerDivide 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 LowerFrequently Asked QuestionsIt’s a cheese-and-pepper pasta dish that originated in ancient Rome and was traditionally made with sheep’s-milk cheese.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.Whip up one of ourcoleslaw recipes, try our New Potato-Cabbage Salad,Simple Sauerkrautor use it to make any of our top-ratedcabbage recipes. Or you can just shred the cabbage and have it ready for sandwiches or tacos.Serve this dish alongside ourGrilled Bone-In Pork Chopsor Lemon-Herb Roasted Chicken & Potatoes, or stir in some cooked whole-wheat pasta to make it a meal.EatingWell.com, August 2024
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 LowerRemove 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 LowerDivide 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 LowerFrequently Asked QuestionsIt’s a cheese-and-pepper pasta dish that originated in ancient Rome and was traditionally made with sheep’s-milk cheese.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.Whip up one of ourcoleslaw recipes, try our New Potato-Cabbage Salad,Simple Sauerkrautor use it to make any of our top-ratedcabbage recipes. Or you can just shred the cabbage and have it ready for sandwiches or tacos.Serve this dish alongside ourGrilled Bone-In Pork Chopsor Lemon-Herb Roasted Chicken & Potatoes, or stir in some cooked whole-wheat pasta to make it a meal.
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.
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.
Divide the cabbage mixture among 4 plates; sprinkle with the remaining ½ cup Pecorino Romano. Garnish with cracked pepper, if desired.
Frequently Asked QuestionsIt’s a cheese-and-pepper pasta dish that originated in ancient Rome and was traditionally made with sheep’s-milk cheese.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.Whip up one of ourcoleslaw recipes, try our New Potato-Cabbage Salad,Simple Sauerkrautor use it to make any of our top-ratedcabbage recipes. Or you can just shred the cabbage and have it ready for sandwiches or tacos.Serve this dish alongside ourGrilled Bone-In Pork Chopsor Lemon-Herb Roasted Chicken & Potatoes, or stir in some cooked whole-wheat pasta to make it a meal.
Frequently Asked Questions
It’s a cheese-and-pepper pasta dish that originated in ancient Rome and was traditionally made with sheep’s-milk cheese.
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.
Whip up one of ourcoleslaw recipes, try our New Potato-Cabbage Salad,Simple Sauerkrautor use it to make any of our top-ratedcabbage recipes. Or you can just shred the cabbage and have it ready for sandwiches or tacos.
Serve this dish alongside ourGrilled Bone-In Pork Chopsor Lemon-Herb Roasted Chicken & Potatoes, or stir in some cooked whole-wheat pasta to make it a meal.
EatingWell.com, August 2024
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Nutrition Facts(per serving)220Calories16gFat11gCarbs10gProtein
Nutrition Facts(per serving)
- 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.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
