Cacio e Pepe Cabbage

20260204, #BreakfastDiary 1634, -2°C/cloudy Cacio means cheese, pepe means pepper, so cacio e pepe is a simple Italian pasta made with nothing but (pecorino romano) cheese and pepper. Today it's cacio e pepe cabbage - made with cabbage instead of pasta. Just as pepper was once used as a symbol of wealth among nobles in the Middle Ages, I agonized over which pepper to use among white, green, red, black, and even a five-pepper blend - and settled on black in the end. The original really is the best. About 450kcal, Cacio e Pepe Cabbage.

1/2 head cabbage, 2t whole black peppercorns, 1 cup pecorino romano cheese, salt, 1 lemon wedge

1. Slice the cabbage thin and set aside. 2. Coarsely crush the whole black peppercorns in a mortar. (Grinding them finer would probably be better.) 3. Heat a pan over medium heat, add the crushed pepper, and toast for about 1 minute. Add 1T olive oil and 2T butter and cook a bit longer. 4. Add the cabbage and stir-fry until wilted. Once wilted, reduce to low heat, cover, and cook about 5 minutes until completely soft. 5. Add 2T water and mix well, then grate in the pecorino romano cheese - about 1/2 cup is enough. Mix thoroughly so the cheese melts in. Taste and season with salt. 6. Plate the cabbage and top with pecorino romano cheese and pepper. A squeeze of lemon would be nice too.

Inspired by @thatguywywy