These perfectly roasted cabbage wedges draw inspiration from cacio e pepe, an Italian pasta dish that translates to “cheese and pepper.” Blooming the black pepper in butter and oil before brushing it on the cabbage deepens the flavor and ensures a peppery kick in every bite. Be sure to heat the baking sheet while the oven preheats—it helps jump-start the browning of the cabbage. Serve alongside seared chicken thighs or grilled steak.
Ingredients
- 1 small head green cabbage (about 2 pounds)
- 1/4 cup unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 3/4 teaspoons freshly ground black pepper, divided
- 1/2 teaspoon salt, divided
- 2/3 cup finely grated parmesan cheese
- 2/3 cup finely grated pecorino romano cheese
Directions
- Line a large rimmed baking sheet with foil and place in oven; preheat to 400°F.
- Meanwhile, melt butter in a small skillet over medium-high heat until foamy, about 2 minutes. Stir in oil, 1 1/4 teaspoons pepper and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.
- Discard any wilted or damaged leaves from cabbage. Cut the cabbage head into 8 (1 1/2-inch) wedges, leaving the root end intact to help the wedges stay together. Remove baking sheet from oven; arrange the wedges on the hot baking sheet, cut-side down. Evenly brush both sides of the cabbage with the butter mixture.
- Roast until tender and deeply browned in spots, flipping halfway through, 40 to 45 minutes. Transfer to a large platter and sprinkle with the remaining 1/4 teaspoon salt. Sprinkle all over with Parmesan, Pecorino and the remaining 1/2 teaspoon pepper.