CABBAGE AND BROCCOLI CACIO E PEPE

Preheat oven to 375 degrees.  Coat a 9” x 13” baking dish with non-stick spray.

Bring a large pot of water to a boil and season liberally with salt.

While the water comes to a boil, cut the florets off the broccoli heads and break into even size pieces.  Peel the stems with a vegetable peeler and cut the stem into thin ¼” thick rounds/pieces.

When the water comes to a boil, add all of the broccoli and cook for 3-4 minutes until the broccoli is bright green and crisp tender (total cook time will depend on the size of the florets).  Reserve ¼ cup of the cooking liquid and drain the broccoli in a strainer.

Heat 4 tablespoons of the butter and the olive oil in a large deep skillet over medium high heat.  When the butter is melted, add the cabbage and the reserved cooking liquid to the pan.  Cook, stirring frequently, for 5-7 minutes until the cabbage is wilted and tender.  Add the drained broccoli to the pan and toss.

Remove the pan from the heat and add the parmesan, heavy cream, black pepper, salt, and remaining 4 tablespoons of butter to the pan.  Toss, toss, toss for 2-3 minutes until all of the butter is melted and everything is very well combined and coated.

Place half of the mixture evenly into the prepared baking dish and top with half of the shredded cheese. Spread the remaining cabbage mixture evenly on top and top the casserole with the remaining shredded cheese.

Bake for 10-15 minutes until the cheese is melted and the top of the casserole is lightly browned.