45 minutes
A delicious fusion of roasted cabbage and the classic flavors of Cacio e Pepe with caramelized edges, tangy dressing, and topped with melted Pecorino cheese.
Green Cabbage, sliced into one-inch thick rounds
0 lb
teaspoons
cups
cups
teaspoons
Pecorino, grated
cups
1. Preheat Oven and Prepare Cabbage
Preheat your oven to 425ºF (220ºC). Take a medium head of green cabbage, about two pounds (900 grams), and slice it into one-inch thick rounds. Lay these cabbage slices in a single layer on a nonreactive baking dish or sheet pan.
2. Season the Cabbage
Sprinkle the cabbage slices with ¾ teaspoon (4.5 grams) of salt, which will help to draw out moisture and enhance the flavor.
3. Prepare the Dressing
In a small bowl, whisk together ½ cup (120 milliliters) of olive oil and ½ cup (120 milliliters) of red wine vinegar. Pour this mixture evenly over the cabbage slices, letting it seep into the layers.
4. Add Black Pepper
Sprinkle a teaspoon (5.69 grams) of coarsely ground black pepper over the top of the cabbage slices.
5. Roast the Cabbage
Place the cabbage in the preheated oven and let it roast for about 30 minutes, until the cabbage becomes tender and begins to caramelize on the edges.
6. Broil the Cabbage
Switch to the broiler setting and continue to cook until the tops of the cabbage slices are very brown, which will intensify the caramelization.
7. Add Pecorino Cheese
Carefully remove the dish from the broiler. Immediately sprinkle a generous cup (100 grams) of grated pecorino cheese over the hot cabbage. The residual heat will melt the cheese slightly.
Opt for a fresh, heavy head of cabbage with tightly packed leaves. Savoy cabbage works beautifully because of its texture, but a standard green cabbage is also excellent when caramelized properly.
Use a high-quality Pecorino Romano as it's the primary flavor driver in cacio e pepe. Grate it finely so that it melts smoothly and creates a creamy emulsion. Freshly grated cheese will yield better results than pre-grated.
To enhance the flavor, make sure to properly caramelize the cabbage. Use a very hot pan to ensure that the sugars in the cabbage caramelize instead of simply steaming. Don't overcrowd the pan as this will lead to steaming rather than browning.
The key to a successful cacio e pepe is a silky cheese sauce. Ensure your pan isn't too hot once you add the cheese to prevent it from clumping. Consider removing the pan from heat entirely when you add it and stir vigorously to emulsify.
Crush whole peppercorns yourself to get the most aroma out of the pepper. Toast the peppercorns lightly in a pan to release their oils and intensify flavor.
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