Cacio E Pepe Cabbage

Cacio E Pepe Cabbage

Cabbage might be our favorite vegetable because of its versatility, and this dish proves it. Cacio e pepe is usually made with a long pasta shape, but in this dish, ribbons of cabbage are complemented by the salty parmesan cheese and spicy black pepper.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.


Recommended Product

Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

4 mins

Cook Time

3-4 mins

Free Time

to practice your Italian


  • 2 cups (160g) cabbage, thinly sliced 
  • 1 tablespoon olive oil 
  • ½ teaspoon garlic powder 
  • 1 tablespoon butter, diced 
  • 1 ½ tablespoons parmesan 
  • 1 teaspoon lemon juice 
  • black pepper, to taste 
  • salt, to taste


  1. Add cabbage, olive oil and garlic powder into the Anyday dish and stir to combine. Cover with the lid (knob lifted). 
  2. Cook in the microwave for 3-4 minutes, or until cabbage has slightly wilted and is fork-tender.
  3. Add diced butter, lemon juice, parmesan, black pepper, and salt, and stir to combine. Serve immediately.

Serving suggestions & tips

  • Shaved parmesan is a wonderful way to garnish this dish.
  • For a spicy kick, add a pinch of chili flakes!
  • Try adding a teaspoon of nutritional yeast for an umami boost.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.