Cacio e Pepe Sautéed Cabbage

Ingredients
2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

2 teaspoons cracked pepper, plus more for garnish

½ (2¾-pound) head green cabbage, cored and sliced into ¼-inch strips (about 8 cups)

2 tablespoons water plus ¼ cup, divided, plus more as needed

1¼ cups finely grated Pecorino Romano cheese, divided

Directions

1. Place 2 tablespoons butter, 1 tablespoon oil and 2 teaspoons cracked pepper in a large skillet over medium heat. Cook, stirring constantly, until the butter is melted and the pepper is sizzling, 2 to 3 minutes. Stir in sliced cabbage, tossing to coat. Cover, and cook, stirring occasionally, for 10 minutes. Stir in 2 tablespoons water; continue cooking, stirring occasionally, until softened, about 5 minutes more.Remove from heat; stir in the remaining ¼ cup water. Add ¾ cup Pecorino Romano, tossing and shaking the pan constantly to make a creamy sauce to coat the cabbage. Add additional water to thin the sauce, as needed.Divide the cabbage mixture among 4 plates; sprinkle with the remaining ½ cup Pecorino Romano. Garnish with cracked pepper, if desired.

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