Cabbage Noodle Cacio e Pepe

Cabbage Noodle Cacio e Pepe is a delightful low-carb twist on the classic Italian dish, utilizing tender cabbage instead of pasta for a keto-friendly option. This dish is rich in flavor, featuring a creamy blend of cheese and black pepper that perfectly complements the subtle crunch of cabbage.

Ingredients

• Green cabbage - 300 grams
• Olive oil - 2 tablespoons
• Freshly grated Pecorino Romano cheese - 50 grams
• Freshly ground black pepper - 1 teaspoon
• Salt - to taste
• Garlic - 1 clove, minced
• Butter - 1 tablespoon
• Parsley - for garnish, chopped

Steps

1. Slice the cabbage into thin strips, resembling noodles.
2. In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
3. Add the sliced cabbage to the skillet, season with salt, and cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender but still has some crunch.
4. Stir in the butter and black pepper, mixing well to coat the cabbage.
5. Remove the skillet from heat and gradually add the grated Pecorino Romano cheese, stirring until the cheese is melted and creamy.
6. Serve immediately, garnished with chopped parsley and additional cheese if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber from cabbage, promoting digestive health.

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