Save The oven timer had just dinged when my neighbor knocked, asking what smelled so good. I opened the door to find her standing there with a bottle of wine, and I realized I'd accidentally made enough for a small dinner party. The cabbage wedges were golden and crisp at the edges, still sizzling on the sheet pan, and the romesco I'd blended earlier sat waiting in a bowl on the counter. We ended up eating straight from the baking sheet, standing at the kitchen island, laughing about how something so simple could taste this satisfying.
I started making this on weeknights when I wanted something hearty but didn't feel like turning on the stove for hours. The first time, I wasn't sure how cabbage would hold up in the oven, but those wedges came out tender in the center and deeply browned where they touched the pan. My partner, who usually skips vegetables, asked for seconds. Now it's become our go-to when we want something that feels special without the fuss of a complicated meal.
Ingredients
- Green or Savoy cabbage: I prefer Savoy for its tender, crinkled leaves, but green cabbage works just as well and gets wonderfully sweet when roasted.
- Olive oil: Don't skimp here, it helps the cabbage caramelize and keeps the edges from drying out.
- Roasted red bell pepper: Jarred works perfectly and saves time, just make sure to drain it well so the romesco doesn't get watery.
- Toasted walnuts: These give the sauce its creamy, earthy backbone, toast them until fragrant for the best flavor.
- Sun-dried tomatoes in oil: They add a concentrated sweetness and slight tang that balances the richness of the nuts.
- Rustic bread: A single toasted slice thickens the romesco and gives it body, use gluten-free if needed.
- Sherry vinegar: This is the secret to brightening the whole sauce, red wine vinegar works in a pinch but sherry is worth seeking out.
- Smoked paprika: Just half a teaspoon brings a subtle warmth that makes the sauce taste like it simmered for hours.
Instructions
- Prep the oven and cabbage:
- Preheat to 425°F and line your baking sheet with parchment to make cleanup easier. Brush each cabbage wedge generously with olive oil and season both sides with salt and pepper.
- Roast until golden:
- Slide the cabbage into the oven and roast for 30 to 35 minutes, flipping halfway through so both sides get deeply caramelized. The edges should be crisp and dark, the centers tender enough to pierce with a fork.
- Blend 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 until everything is roughly chopped and starting to come together.
- Finish the sauce:
- With the processor running, drizzle in the olive oil in a steady stream until the sauce is smooth but still has a bit of texture. Taste and adjust salt and pepper as needed.
- Assemble and serve:
- Arrange the warm cabbage wedges on a platter and spoon the romesco generously over the top. Scatter parsley, extra toasted walnuts, and lemon wedges around the edges and serve while everything is still warm.
Save One evening, I brought this to a potluck expecting it to sit quietly next to the pasta and roasted chicken. Instead, it disappeared first, and three people asked for the recipe before dessert was even served. There's something about the way the smoky, nutty sauce clings to those caramelized cabbage edges that makes people lean in and ask what it is. It's proof that vegetables don't need to be complicated to steal the show.
Make It Your Own
I've added crumbled feta on top when I want something creamy and tangy, and goat cheese works just as well if that's what you have. Sometimes I toss in a handful of pomegranate seeds for a pop of sweetness and color. If you're serving this as a main, pile it over farro or quinoa and add a fried egg on top for extra protein.
Storing and Reheating
The romesco keeps beautifully in the fridge for up to four days, just bring it to room temperature before serving or warm it gently in a small saucepan. Leftover roasted cabbage can be stored separately and reheated in a hot oven for a few minutes to crisp the edges back up. I've even chopped cold cabbage and tossed it into grain bowls with a spoonful of romesco for quick lunches.
Serving Suggestions
This pairs beautifully with grilled sausages or roasted chicken if you want to make it part of a larger meal. I've also served it alongside white beans and crusty bread for a simple, satisfying dinner. The leftovers are excellent tucked into pita with hummus and pickled onions.
- Drizzle a little extra olive oil over the platter right before serving for a glossy finish.
- If you're feeding a crowd, double the romesco recipe, it's always the first thing to run out.
- Try swapping the walnuts for almonds or hazelnuts if that's what you have on hand.
Save This dish has a way of turning an ordinary weeknight into something that feels like a celebration. I hope it brings the same warmth to your table that it's brought to mine.
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 for this dish?
Both green cabbage and Savoy cabbage work beautifully. Savoy cabbage has a more delicate texture and tender leaves, while green cabbage holds its shape better during roasting.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the cabbage into wedges. Cut through the core so each wedge stays connected, which helps them hold together during roasting and flipping.
- → Can I substitute the walnuts with other nuts?
Absolutely. Almonds or hazelnuts make excellent substitutes and are traditional in Spanish romesco sauce. Toast them lightly before using to enhance their flavor.
- → Is this dish suitable for meal prep?
Yes, both components store well separately. Roast the cabbage and prepare the romesco sauce, then store them in separate containers for up to 3 days. Reheat the cabbage before serving and add fresh sauce.
- → How can I make this dish more filling?
Serve it over quinoa, farro, or couscous for a complete grain bowl. You can also add crumbled feta or goat cheese, chickpeas, or serve alongside grilled sausages for extra protein.