Baked Cabbage With Winter Romesco (Print View)

Roasted cabbage wedges with bold winter romesco sauce. Warm, hearty, and satisfying Spanish-inspired 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

# Step-by-Step Directions:

01 - Preheat your oven to 425 degrees Fahrenheit.
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 olive oil until the sauce is smooth but still retains some texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage on a platter. Spoon generous amounts of romesco over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Suggestions:

01 -
  • It transforms humble cabbage into something deeply satisfying and impressive without any fancy techniques.
  • The romesco sauce is so good you will want to eat it straight from the bowl with a spoon.
  • It works as a side dish or a full vegetarian main that actually fills you up.
  • Everything can be prepped ahead, making weeknight dinners feel effortless and elegant.
02 -
  • Don't cut the core out of the cabbage wedges or they will fall apart in the oven, it holds everything together and softens beautifully as it roasts.
  • Taste your romesco before serving because jarred peppers and sun-dried tomatoes vary in saltiness, you might need a pinch more salt or a splash more vinegar to balance it out.
  • Flip the cabbage wedges gently with a spatula, not tongs, so you don't accidentally pull them apart halfway through roasting.
03 -
  • Toast your walnuts in a dry skillet over medium heat for three to four minutes, shaking the pan often, until they smell nutty and are just starting to brown.
  • If your romesco tastes a little flat, add another tablespoon of sherry vinegar or a pinch of smoked paprika to wake it up.
  • Use the leftover romesco as a dip for roasted vegetables, a spread for sandwiches, or tossed with pasta for an instant sauce.
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