Cabbage & Zucchini Cacio e Pepe Bowl

I don’t know about you guys, but we have found it impossible to cut out carbs completely. Carbs might turn into unwanted sugar, but they also turn into happiness with every bite. Am I right?! However, we do have to say that a lot of that satisfying comfort behind carbs come from the flavors infused in particular recipes. Let’s say, a rich, salty and velvety plate of cacio e pepe pasta for example.


So why not transfer those same flavors into a big bowl of veggies? And while you’re at it, apply the same cooking techniques you would use to prepare this beautiful Roman dish.

Instead of pasta, our base of choice is a mix of cabbage and zucchini. The result won’t compare to the real deal, but it’s a nice substitute that will allow you to enjoy those flavors more often. And if you invest in quality Parmesan, it really makes all the difference.

Here’s how we make it.

Cabbage & Zucchini Cacio e Pepe Bowl
  • 4 Cubs of cabbage, roughly chopped
  • 1 Large zucchini, quartered-sliced
  • Salt and pepper to taste
  • 3 Tbsp. unsalted butter
  • 1 Cup of grated parmigiano reggiano (plus extra to add before serving)
  • Olive oil
  • Water

1. Drizzle a large pan with olive oil and sauté your cabbage for 2-3 minutes. Add a small drizzle of water and cover for 5 minutes.

2. Add 2 Tbs of butter and zucchini. Season with salt and pepper to taste, and cook uncovered for 2-3 minutes. (Remember that the cheese is salty so go easy on the salt.)

3. Add another drizzle of water and cover for about 3 minutes (or until the zucchini reached preferred doneness).

4. Add the cheese, 1 Tbs of butter and toss gently. If the pan is completely dry, add another drizzle of water so it creates a sauce with the cheese and butter. Serve once all flavors combine well. Top with extra cheese when serving.

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