Save Pin The oven timer was going off, but I was too busy scraping every last bit of romesco from the food processor with my finger. My neighbor had dropped off a head of cabbage from her garden, and I was determined to turn it into something more exciting than coleslaw. I remembered a Spanish romesco I'd tasted years ago at a tiny tapas bar, nutty and smoky, and thought: what if I just roasted the cabbage whole and smothered it? That night, my kitchen smelled like toasted walnuts and caramelized edges, and I knew I'd stumbled onto something special.
I served this to a friend who claimed she hated cabbage, and she went quiet for a full minute after her first bite. She looked up at me, fork still in hand, and said she didn't know vegetables could taste like this. We ended up sitting at my tiny kitchen table until midnight, finishing the whole pan and talking about how we'd both been underestimating winter produce. That was the moment this dish became a regular in my rotation.
Ingredients
- Green or Savoy cabbage: Savoy has those crinkled leaves that get extra crispy in the oven, but regular green cabbage works beautifully and holds its shape well when roasted into wedges.
- Olive oil: Don't skimp here, it's what helps the cabbage caramelize and turn golden at the edges, creating those sweet, crispy bits.
- Roasted red bell pepper: Jarred is perfectly fine and saves time, just make sure to drain it well so your romesco doesn't get watery.
- Toasted walnuts: They add a rich, earthy backbone to the sauce, toast them yourself for a few minutes to bring out their oils and deepen the flavor.
- Sun-dried tomatoes in oil: These bring a concentrated sweetness and tang that balances the smokiness of the paprika.
- Rustic bread: It thickens the romesco and gives it body, I usually toast a leftover slice until it's golden and crunchy.
- Sherry vinegar: This is the secret brightness that cuts through the richness, red wine vinegar works in a pinch but sherry vinegar has a rounder, more complex flavor.
- Smoked paprika: Just half a teaspoon fills your kitchen with warmth and gives the sauce its signature depth.
Instructions
- Get the oven ready:
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper to catch any drips and make cleanup easier.
- Prep the cabbage:
- Cut the cabbage into eight wedges, keeping the core intact so they hold together, then brush both sides generously with olive oil and season with salt and pepper.
- Roast until golden:
- Slide the cabbage into the oven and roast for 30 to 35 minutes, flipping the wedges halfway through so both sides get those deep caramelized edges. The centers should be tender enough to pierce easily with a fork.
- Blend the romesco:
- While the cabbage roasts, toss the roasted red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin into a food processor and pulse until everything is roughly chopped. With the motor running, slowly drizzle in the olive oil until the sauce is smooth but still has a little texture, then taste and adjust salt and pepper.
- Bring it all together:
- Arrange the roasted cabbage wedges on a platter, spoon the romesco generously over the top, and finish with a sprinkle of fresh parsley, extra toasted walnuts, and lemon wedges on the side.
Save Pin One evening, I made this for a potluck and watched people go back for seconds, then thirds, scraping the bowl for extra romesco. A woman I'd never met before pulled me aside and asked for the recipe, saying she'd been looking for something like this her whole life. It reminded me that sometimes the simplest ingredients, treated with a little care and heat, can become the thing people remember most about a meal.
Make It Your Own
I've added crumbled feta on top when I want something creamy and salty, and it melts slightly into the warm cabbage in the best way. A few times I've tossed in some chickpeas or white beans to make it more filling, and once I served it over quinoa as a full grain bowl situation. You can also char the cabbage on a grill instead of roasting it if you want a smoky, outdoor flavor.
Storing and Reheating
The romesco keeps in the fridge for up to four days and actually tastes better the next day once the flavors have melded. I store the roasted cabbage separately and reheat it in a hot oven for about ten minutes to crisp it back up, then spoon the cold or room-temperature romesco over it. Leftover romesco is also incredible on eggs, grilled chicken, or spread thick on toast.
Serving Suggestions
This dish shines as a vegetarian main with a simple green salad and crusty bread on the side, but it's also a standout side for roasted lamb, grilled sausages, or any hearty protein. I've served it at Thanksgiving alongside traditional sides and it disappeared faster than the stuffing. It's one of those rare dishes that feels fancy enough for guests but easy enough to make on a random Tuesday.
- Pair it with a Spanish Rioja or a crisp white wine like Albariño.
- Serve it family style on a big platter so everyone can help themselves.
- Drizzle a little extra olive oil and a squeeze of lemon right before serving for brightness.
Save Pin This recipe taught me that cabbage deserves more respect than we give it, and that a good sauce can turn anything into a celebration. I hope it becomes one of those dishes you return to again and again, the way I have.
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. This makes it perfect for meal prep or entertaining.
- → What type of cabbage works best?
Both green cabbage and Savoy cabbage work wonderfully. Savoy has a more delicate texture and prettier ruffled leaves, while green cabbage holds its shape well when roasted.
- → How do I prevent the cabbage from falling apart?
Keep the core intact when cutting wedges - it holds everything together during roasting. Cut through the core so each wedge has a portion attached.
- → Can I make this vegan?
Absolutely. Simply ensure the bread used in the romesco contains no dairy or eggs. The dish is naturally plant-based otherwise.
- → What can I serve this with?
This pairs beautifully with grilled sausages, works as part of a grain bowl with quinoa or farro, or stands alone as a vegetarian main with crusty bread.
- → Can I use a different nut in the romesco?
Yes, almonds or hazelnuts are traditional alternatives to walnuts and provide excellent flavor and texture in the sauce.