All the bold, peppery elegance of classic Cacio e Pepe reimagined with buttery cabbage instead of pasta. Naturally high in fiber, low in net carbs, and deeply satisfying without weighing you down.
This is comfort food the F-Factor way.
INGREDIENTS (serves 4)
- 1½ to 2 pounds green cabbage (1 medium or ½ large), thinly shredded
- 1 teaspoon whole black peppercorns, freshly crushed
- 1 teaspoon olive oil
- 1 tablespoon light butter or 1 additional teaspoon olive oil
- ½ teaspoon kosher salt
- 2 ounces Pecorino Romano cheese, finely grated
- Use reduced fat Pecorino if preferred
PREPARATIONS:
Remove any tough outer cabbage leaves. Slice into thin shreds, discarding large pieces of core.
Using the bottom of a heavy pan or mortar and pestle, coarsely crush the whole peppercorns.
Heat a large skillet over medium heat. Add olive oil and light butter. Once warm, add crushed pepper and toast gently for about 30 seconds until fragrant.
Add shredded cabbage and salt. Toss to coat in the pepper infused oil. Cover and cook for 8 to 10 minutes to allow steam to soften the cabbage.
Uncover and continue cooking, stirring occasionally, until cabbage is tender and slightly caramelized, about 8 to 10 additional minutes.
Turn off heat. Sprinkle in grated Pecorino Romano and toss until evenly coated. The residual heat will melt the cheese smoothly.
Taste and adjust seasoning if needed. Serve immediately.
Serves 4, approximately 1 to 1½ cups per serving. This is a Step 1 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET: 10g carbohydrate, 4 to 5g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 140 calories, 7g protein, 10g carb, 4 to 5g fiber, 5 to 6g net carb, 4g sugar, 9g fat, 4g sat fat, 260mg sodium