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Low-Carb Cabbage Cacio e Pepe (Gluten-Free)

Cacio e Pepe, Cabbage Pasta Substitute, Gluten-Free Italian, Keto
Recipes

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Low-Carb Cabbage Cacio e Pepe (Gluten-Free)

Cacio e Pepe, Cabbage Pasta Substitute, Gluten-Free Italian, Keto
Recipes

PREP time 10 min
cook time 10 min
TOTAL time 20 min
Yield 2 Servings
Difficulty Easy

Ingredients

  • Cabbage Base: 1 small head green cabbage (or savoy cabbage), thinly sliced into pasta-like ribbons

  • Cooking Fat: 2 tbsp extra virgin olive oil or butter

  • 15 ml vinegarPepper Element: 1½ tsp freshly cracked whole black peppercorns (coarsely ground)

  • Cheese Sauce: 1 cup Pecorino Romano (or Parmesan), finely grated

  • Liquid: ¼ cup hot water or vegetable stock (to create creamy emulsification)

  • Seasoning: Pinch of sea salt to taste

Method

  1. 01

    Toast Pepper: Heat a skillet over medium heat. Toast freshly cracked black pepper for 1 minute until fragrant.
  2. 02

    Sauté Cabbage: Add olive oil or butter to the pan along with sliced cabbage ribbons. Sauté for 5-7 minutes until soft, glossy, and slightly translucent like cooked tagliatelle noodles.
  3. 03

    Prepare Cheese Paste: In a small bowl, mix finely grated Pecorino Romano cheese with a few tablespoons of hot water to form a smooth, thick paste.
  4. 04

    Combine & Emulsify: Turn off heat under skillet. Stir in cheese paste immediately, tossing rapidly with cabbage noodles until creamy and glossy.
  5. 05

    Serve: Plate hot and top with extra grated Pecorino Romano and freshly cracked black pepper.

Step by step

Clear process images displayed in the same order as the method.

Heat a skillet over medium heat. Toast freshly cracked black pepper for 1 minute until fragrant. 1
Toast Pepper:

Heat a skillet over medium heat. Toast freshly cracked black pepper for 1 minute until fragrant.

Add olive oil or butter to the pan along with sliced cabbage ribbons. Sauté for 5-7 minutes until soft, glossy, and slightly translucent like cooked tagliatelle noodles. 2
Sauté Cabbage:

Add olive oil or butter to the pan along with sliced cabbage ribbons. Sauté for 5-7 minutes until soft, glossy, and slightly translucent like cooked tagliatelle noodles.

In a small bowl, mix finely grated Pecorino Romano cheese with a few tablespoons of hot water to form a smooth, thick paste. 3
Prepare Cheese Paste:

In a small bowl, mix finely grated Pecorino Romano cheese with a few tablespoons of hot water to form a smooth, thick paste.

Turn off heat under skillet. Stir in cheese paste immediately, tossing rapidly with cabbage noodles until creamy and glossy. 4
Combine & Emulsify:

Turn off heat under skillet. Stir in cheese paste immediately, tossing rapidly with cabbage noodles until creamy and glossy.

Plate hot and top with extra grated Pecorino Romano and freshly cracked black pepper. 5
Serve:

Plate hot and top with extra grated Pecorino Romano and freshly cracked black pepper.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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