Cacio e Pepe Cabbage

Cacio e Pepe Cabbage

This spin on the Roman classic Cacio e Pepe is delicious and with only four ingredients, comes together so easily. Cacio e Pepe translates to cheese and pepper which pair perfectly with the lightly sautéd cabbage. It’s easily veganized with vegan parmesan and comes out cheesy, peppery and with just the right amount of crunch. Have it as a side or enjoy it on its own. Add a plant protein like baked tofu or vegan sausage for a larger meal.

Serves 2

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Ingredients

1/2 head (600g) Green Cabbage
1 cup (60g) Vegan Parmesan, grated
3 Tbsp (45g) Vegan Butter
1/2 Tbsp (7.5g) freshly ground Black Pepper or more to taste
3/4 -1 cup (177 - 237ml) Hot Water
Salt to taste

Optional: Serve with additional grated vegan parmesan

Directions

1. Prepare the cabbage by cutting out as much of the core as possible. Slice the cabbage into thin strips. Set aside.

2. In a large pan on medium heat, add the oil and once heated add in the cabbage. Sauté for 5-7 minutes or until the cabbage has softened but still remains a bit of crunch. Add salt to taste while cooking. Remove the cabbage and set aside.

3.Lower the heat to medium low and in the same pan, add in the butter and allow it to melt. Warm until it browns slightly. Add in the freshly ground pepper and mix until the pepper becomes aromatic. Add in the grated vegan parmesan and mix well. Immediately add in the hot water a little at a time and mix until the cheese melts and everything is well incorporated.

4. Add the sautéed cabbage back to the pan and coat thoroughly with the pepper cheese sauce. Allow the cabbage to warm through before serving.