INGREDIENTS:

- 1 small head of green cabbage (approximately 2 pounds)

- 1/4 cup of unsalted butter

- 1 tablespoon of extra-virgin olive oil

- 1 3/4 teaspoons of freshly ground black pepper, divided

- 1/2 teaspoon of salt, divided

- 2/3 cup of finely grated Parmesan cheese

- 2/3 cup of finely grated Pecorino Romano cheese

DIRECTIONS:

1. Preheat oven to 400°F and line a large baking sheet with foil.

2. Melt butter in a skillet, then stir in oil, 1 1/4 teaspoons pepper, and 1/4 teaspoon salt.

3. Remove wilted leaves from cabbage, cut into wedges, and arrange on baking sheet.

4. Brush cabbage with butter mixture and roast until tender, flipping halfway through.

5. Transfer to a platter, sprinkle with salt, Parmesan, Pecorino, and remaining pepper. Enjoy!