EatingWell on Instagram: "A fresh take on a timeless recipe, @theotherjuliagulia’s Cabbage Cacio e Pepe combines the bold flavors of Pecorino Romano and black pepper with tender 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 8 cups sliced cabbage, tossing
Caitlin Latessa-Greene on Instagram: "ROASTED CABBAGE SALAD WITH PEANUT-GINGER VINAIGRETTE & CRUNCHY MAPLE-SESAME CHICKPEAS! Throw back to one of the best salads I have eaten in months 🤛 • For the cabbage: 1 medium cabbage, chopped (about 8-10 cups) 3 tbsp olive oil 1 tsp salt 3/4 tsp pepper • For the dressing: 6 tbsp peanuts 6 tbsp olive oil 1 tsp sesame oil 1/4 cup fresh chopped cilantro 1 tsp fresh grated ginger 1/2 tsp grated garlic 1/2 tsp salt 1/4 tsp pepper 1/4 cup tamari soy sauce 3 tbsp maple 2 tbsp apple cider vinegar 1 tbsp lime juice 1/2 tbsp red pepper flakes • For the chickpeas: 1 15-oz can chickpeas, rinsed and drained 2 tbsp maple syrup 1/2 tbsp olive oil 1/2 tsp salt 1 tbsp sesame seeds • For the salad: 3/4 cup matchstick carrots 1/2 cup scallions • 1️⃣Pr
We think you’ll love these