Baked Cabbage With Winter Romesco

The oven was cranked high on a Tuesday night when I grabbed a sad-looking cabbage from the back of the fridge, nearly forgotten. I had a jar of roasted peppers, some walnuts that needed using, and zero plan for dinner. What came out of that oven forty minutes later was a revelation: charred, sweet cabbage wedges draped in a smoky, nutty sauce that tasted like something I'd pay good money for at a Spanish tapas bar. My partner walked in, sniffed the air, and said, "What is that, and why does it smell better than anything you've made this month?" I've been making this ever since.

I brought this to a potluck once, uncertain how roasted cabbage would land among the casseroles and pasta salads. It was gone in minutes. People kept asking what was in the sauce, pulling me aside for the recipe. One friend texted me two days later with a photo of her own version, topped with crumbled feta. That's when I realized this dish has a way of making people feel like they've discovered something secret, something worth sharing.

Ingredients

• Green or Savoy cabbage: Savoy has those crinkly leaves that catch the romesco beautifully, but green works just as well and caramelizes with deep, sweet edges.
• Olive oil: Don't skimp here, it helps the cabbage get those crispy, golden tips that make every bite worthwhile.
• Roasted red bell pepper: Jarred is fine and saves time, but if you roast your own, the smoky char adds an extra layer of flavor.
• Toasted walnuts: They give the romesco a creamy, earthy backbone, toast them until fragrant or they'll taste flat.
• Sun-dried tomatoes in oil: These bring a concentrated sweetness and tang that balances the richness of the nuts.
• Garlic cloves: Raw garlic can be sharp, but blended into the sauce it mellows into a warm, savory hum.
• Rustic bread: It thickens the sauce and gives it body, use gluten-free if needed without losing any texture.
• Sherry vinegar: This is the secret brightness that cuts through the richness, red wine vinegar works but sherry has more complexity.
• Smoked paprika: Just half a teaspoon brings a gentle smokiness that makes the whole dish feel like it came off a grill.
• Ground cumin: A whisper of warmth that ties the Spanish flavors together without shouting.
• Extra-virgin olive oil: Drizzled in while blending, it makes the sauce silky and luxurious.
• Fresh parsley: A handful of green at the end wakes everything up and adds a pop of color.
• Lemon wedges: A squeeze just before eating brightens the whole plate and balances the richness.

Instructions

Preheat and Prep:

Get your oven roaring hot at 425°F so the cabbage edges will char and caramelize instead of steaming. Line your baking sheet with parchment to save yourself scrubbing later.

Season the Cabbage:

Lay those wedges out flat, brush both sides generously with olive oil, and season with salt and pepper. Don't be shy, the cabbage needs that seasoning to stand up to the bold sauce.

Roast Until Golden:

Slide the tray into the oven and let it work for 30 to 35 minutes, flipping halfway so both sides get those crispy, caramelized edges. The centers should be tender enough to pierce easily with a fork.

Build the Romesco:

While the cabbage roasts, toss the red pepper, walnuts, sun-dried tomatoes, garlic, torn bread, vinegar, paprika, and cumin into your food processor. Pulse it until everything is roughly chopped and starting to come together.

Blend and Emulsify:

With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has a little texture, like a rustic pesto. Taste it and adjust with salt, pepper, or a splash more vinegar if it needs brightness.

Plate and Serve:

Arrange the hot cabbage wedges on a platter, spoon the romesco generously over the top, and scatter parsley and extra walnuts if you like. Serve with lemon wedges on the side for squeezing.

Save

There was a cold January evening when I made this for myself after a long week, no guests, no occasion. I ate it straight from the baking sheet with a fork, standing at the counter, licking romesco off my fingers. It tasted like comfort and celebration all at once, proof that you don't need a crowd to make something worth savoring.

Make-Ahead Magic

The romesco is one of those sauces that gets better after a day or two in the fridge, the flavors marry and deepen. I make a double batch and keep it on hand for grain bowls, roasted vegetables, or even spread on toast with a fried egg. The cabbage is best roasted fresh, but you can prep the wedges in the morning, brush them with oil, and have them ready to slide into the oven when you get home.

Serving Suggestions

This dish shines as a vegetarian main with crusty bread and a simple green salad, but it also plays beautifully alongside grilled chicken, lamb, or sausages. I've served it over warm farro with crumbled feta and it disappeared faster than I could refill the bowl. It's one of those recipes that adapts to whatever role you need it to play, casual weeknight or dinner party centerpiece.

Variations Worth Trying

You can swap the walnuts for almonds or hazelnuts if that's what you have, each one brings a slightly different richness. I've used purple cabbage for a more dramatic presentation, and once I stirred in a spoonful of harissa for a spicy kick that my heat-loving friends couldn't get enough of.

• Crumble goat cheese or feta over the top for creamy, tangy contrast.
• Add a handful of pomegranate seeds for bursts of sweet-tart freshness.
• Toss in some chickpeas before roasting for extra protein and texture.

Save

This is the kind of recipe that makes you feel like a better cook than you are, effortless but impressive, simple but full of flavor. I hope it becomes one of those dishes you turn to when you want to feed yourself or someone else really, really well.

Recipe FAQs

→ Can I make the romesco sauce ahead of time?

Yes, the romesco sauce can be prepared up to 4 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor.

→ What type of cabbage works best for roasting?

Both green cabbage and Savoy cabbage work beautifully. Savoy has a more delicate texture and slightly sweeter flavor, while green cabbage holds its shape well and develops deeper caramelization.

→ How do I prevent the cabbage wedges from falling apart?

Keep the core intact when cutting wedges, as it holds the leaves together during roasting. Cut through the core so each wedge has a portion attached to keep it stable.

→ Can I substitute the walnuts in the romesco?

Absolutely. Almonds or hazelnuts are traditional alternatives that work equally well. Toast them lightly before using to enhance their nutty flavor in the sauce.

→ What can I serve this dish with?

This pairs wonderfully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also stands alone as a satisfying vegetarian main course.

→ Is this dish suitable for meal prep?

The romesco sauce keeps well, but cabbage is best enjoyed fresh from the oven. If meal prepping, roast cabbage fresh and use the pre-made sauce for quick assembly throughout the week.