Cabbage ePepe
"Shaved into long, thin strands and sweated in a covered pot, cabbage becomes as luxurious as a bowl of buttered noodles. Of course, it helps to cook said cabbage in actual butter, and to add a pile of Parmesan at the end and stir furiously, thereby enrobing each cabbage noodle (coodle?) in its creamy saltiness. Use a pair of tongs to twirl the cabbage onto a plate, where the pieces will tangle and twist just like the real noodles they aren't. Inspired by Jessica Koslow's Brussels Sprouts and Leeks Cacio e Pepe...."
INGREDIENTS
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6 tablespoons unsalted butter, divided
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1 leek, tough outer leaves removed, sliced thinly into half-moons, and rinsed thoroughly
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8 cups (packed) thinly shredded Savoy cabbage (620 grams)
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Salt, to taste
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1/2 lemon
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1 cup finely grated Parmesan, divided
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1 1/2 teaspoons pepper, plus more to taste
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