Baked Cabbage With Winter Romesco (Printable)

Roasted cabbage wedges with bold walnut romesco sauce. Spanish-inspired vegetarian dish in under an hour.

# What you 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 make it:

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 has 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 Advice:

01 -
  • It turns humble cabbage into something deeply caramelized and almost meaty, with crisp edges that catch the romesco sauce beautifully.
  • The winter romesco is bold and nutty, with just enough smokiness to make every bite feel warm and complete.
  • You can make the sauce days ahead, then roast the cabbage right before serving for an effortless centerpiece.
02 -
  • Don't cut the cabbage wedges too thin or they'll fall apart in the oven, keep the core intact to hold everything together.
  • If your romesco tastes flat, add an extra splash of vinegar or a pinch of salt, it needs that acidity to balance the richness.
03 -
  • Toast the bread until it's deeply golden, almost too dark, it adds a nutty depth to the romesco that you can't get any other way.
  • If your cabbage isn't browning enough, crank the oven to broil for the last two minutes and watch it closely.
Return