Baked Cabbage With Winter Romesco (Print View)

Caramelized roasted cabbage wedges topped with bold, nutty winter romesco sauce for a satisfying vegetarian dish.

# What You'll Need:

→ Roasted Cabbage

01 - 1 medium green or Savoy cabbage (about 2 pounds), cut into 8 wedges
02 - 3 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Winter Romesco Sauce

05 - 1 large roasted red bell pepper, jarred or freshly roasted
06 - 1/2 cup toasted walnuts
07 - 1/4 cup sun-dried tomatoes in oil, drained
08 - 2 garlic cloves, peeled
09 - 1 slice gluten-free or regular rustic bread, toasted and torn into pieces
10 - 1 tablespoon sherry vinegar or red wine vinegar
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1/3 cup extra-virgin olive oil
14 - Salt and black pepper to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted walnut pieces, optional
17 - Lemon wedges

# How to Prepare:

01 - Preheat your oven to 425°F (220°C).
02 - Arrange cabbage wedges on a large baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
03 - Roast cabbage for 30 to 35 minutes, flipping halfway through, until edges are deep golden and the centers are tender.
04 - In a food processor, combine roasted red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin. Pulse until roughly chopped.
05 - With the processor running, drizzle in extra-virgin olive oil until the sauce achieves a smooth consistency while maintaining some texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage on a platter. Spoon generous amounts of romesco sauce over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • It turns humble cabbage into something deeply caramelized and elegant, perfect for impressing without the fuss.
  • The romesco sauce is bold and rich, with a smoky walnut depth that clings to every charred edge.
  • It works beautifully as a main for vegetarians or a knockout side that steals the show from any protein.
  • You can make the sauce days ahead, which means dinner comes together in the time it takes to roast the cabbage.
02 -
  • Don't crowd the cabbage on the baking sheet or it will steam instead of caramelize, use two trays if you need to.
  • Toast the walnuts until they smell nutty and warm, but pull them before they darken too much or they'll turn bitter in the sauce.
  • The romesco thickens as it sits, so loosen it with a splash of water or olive oil if you're using it the next day.
03 -
  • Let the cabbage cool for just a minute before saucing it, the romesco clings better when the wedges aren't screaming hot.
  • If your romesco tastes flat, it probably needs more acid, add another splash of vinegar or a squeeze of lemon and taste again.
  • Use the core to hold the wedges together while roasting, it keeps them from falling apart and becomes tender and sweet in the oven.
Go Back