Roasted Cacio and Pepe Cabbage  

These delicately roasted cabbage wedges are inspired by cacio e pepe, an Italian pasta dish that translates as "cheese and pepper.  

Blooming the black pepper in butter and oil before brushing it on the cabbage enhances the flavor and assures a peppery kick with each bite.   

Heat the baking sheet as the oven preheats to help the cabbage brown more quickly. Serve with seared chicken thighs or grilled steaks.  

1 small head green cabbage (about two pounds) 1/4 cup unsalted butter. 1 tablespoon of extra virgin olive oil.  


1 3/4 tablespoons of freshly ground black pepper, divided 1/2 teaspoon of salt, divided. 2/3 cup finely grated Parmesan 2/3 cup finely grated Pecorino Romano cheese  

Meanwhile, in a small skillet over medium-high heat, cook butter until frothy, about 2 minutes.  

Add oil, 1 1/4 teaspoons pepper, and 1/4 teaspoon salt; sauté, stirring constantly, until aromatic, about 1 minute. Remove from heat.  

Discard any wilted or damaged cabbage leaves. Cut the cabbage head into eight (1 1/2-inch) wedges, leaving the root end intact to keep the wedges together.   

Remove the baking sheet from the oven and lay the wedges on it, cut side down. Brush the butter mixture evenly over both sides of the cabbage.  

Roast for 40 to 45 minutes, until soft and deeply browned in places, flipping halfway through.   

Transfer to a large dish and sprinkle with the remaining 1/4 teaspoon of salt. Sprinkle with Parmesan, Pecorino, and the remaining 1/2 teaspoon pepper.  

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