Inspired by the Roman classic Cacio e Pepe, this low-carb adaptation swaps pasta for delicately shaved cabbage while keeping the soul of the dish intact: toasted cracked peppercorns, rich olive oil, butter, and sharp Pecorino Romano. The cabbage is sliced feather-thin to mimic long pasta strands, then gently wilted until silky and tender. Bold, peppery, and deeply satisfying, this dish delivers all the comfort of the original with none of the carb guilt — a perfect reset after the holidays.

Ingredients

• 1 medium head green cabbage, cored and shaved very thin
• 1 1/2 Tablespoon whole black peppercorns, coarsely cracked
• 1/4 cup extra-virgin olive oil
• 3–4 Tablespoon unsalted butter
• 1/2 teaspoon kosher salt, or to taste
• 1/2 cup Pecorino Romano cheese, finely grated
  (up to 3/4 cup for a richer finish)

Preparation

1. Prepare the cabbage: Cut the cabbage in half and remove the core. Using a sharp knife, shave the cabbage as thinly as possible into long, ribbon-like strands to resemble pasta. Set aside.
2. Toast the peppercorns: Place the cracked peppercorns in a large Dutch oven over medium heat. Toast for about 5 minutes, stirring frequently, until fragrant and slightly nutty. Do not burn.
3. Build the fat base: Add the olive oil to the toasted peppercorns, followed by the butter. Allow the mixture to gently sizzle for about 1 minute, blooming the pepper flavor into the oil.
4. Cook the cabbage: Add all of the shaved cabbage to the pot and sprinkle with salt. Toss well to coat evenly in the peppered oil and butter. Cover with a lid and cook for about 10 minutes, until the cabbage softens and collapses.
5. Finish the dish: Remove the lid, turn off the heat, and give everything a thorough toss. While still hot, add the Pecorino Romano and stir until the cheese melts and creates a glossy, pepper-flecked coating.
6. Serve immediately: Taste and adjust seasoning if needed. Serve hot as a main or a bold side dish.

Cook’s Notes

• Shaving the cabbage very thin is essential for the pasta-like texture.
• Pecorino Romano provides the sharp, salty backbone of the dish — substitutions will change the character.
• This dish thickens slightly as it sits; serve fresh for the best texture.

Serving Suggestions

•  As a Main Dish: Serve hot in wide, shallow bowls to emphasize the pasta-like ribbons. Finish with an extra pinch of cracked black pepper and a light snowfall of Pecorino Romano at the table for drama and aroma.
• As a Side Dish: Pairs beautifully with:

      •   Grilled or pan-seared chicken thighs
      •   Simple pork chops with olive oil and herbs
      •   Roasted sausages (Italian or fennel-forward)
      •   A soft-poached or fried egg placed on top for a vegetarian main

•  Italian-Style Plate: Add a small side of marinated olives or roasted cherry tomatoes to bring acidity and balance the richness.  
• Texture Upgrade (Optional): A sprinkle of toasted pine nuts or walnuts adds crunch without breaking the low-carb theme.

Beverage Suggestions

Wine (Classic Italian Pairings)

      •   Dry White: Pinot Grigio or Verdicchio — crisp acidity cuts through the butter and cheese.
      •   Light Red: Chianti or Barbera, served slightly cool, complements the pepper without overpowering the cabbage.

Low-Alcohol / No-Alcohol

      •   Sparkling water with lemon peel or cracked peppercorn garnish
      •   Unsweetened iced tea with a splash of lemon
      •   Italian-style mineral water (still or sparkling)

Beer Option

A light, dry pilsner or Italian lager works well if you want something casual but balanced.