Baked Cabbage With Winter Romesco

The oven was running late on a February night when I pulled together this dish from what looked like humble scraps. A head of cabbage sat heavy in my crisper, walnuts from a holiday tin still waited on the shelf, and a jar of sun-dried tomatoes gleamed like rubies in the pantry. I had no plan, just hunger and a hunch that roasting cabbage until it turned sweet and jammy might be the answer. What emerged was a salad that ate like a meal, warm and filling, with a sauce so bold it made me forget I was eating vegetables.

I served this to friends who claimed they didnt like cabbage. They scraped the platter clean, soaking up every smear of romesco with crusty bread. One of them texted me the next morning asking for the recipe, admitting she had dreamed about the smoky walnut sauce. That night taught me that the right technique and a bold topping can flip anyones opinion of an ingredient they thought they hated.

Ingredients

• Green or Savoy cabbage: Savoy has crinkled leaves that crisp beautifully, but green cabbage works just as well and holds its shape during roasting.
• Olive oil: Use enough to coat the wedges generously so they caramelize instead of steam.
• Roasted red bell pepper: Jarred saves time, but if you roast your own, the charred skin adds a deeper, smokier flavor.
• Toasted walnuts: Toasting them yourself in a dry skillet for a few minutes brings out their oils and makes the romesco taste richer.
• Sun-dried tomatoes in oil: These add concentrated sweetness and a silky texture that balances the nuttiness.
• Toasted bread: This thickens the sauce and gives it body without flour or cream.
• Sherry vinegar: Its mellow acidity cuts through the richness and ties everything together.
• Smoked paprika: A little goes a long way, it adds warmth and depth without overwhelming the other flavors.

Instructions

Prep the cabbage:

Preheat your oven to 425 degrees. Cut the cabbage through the core into eight even wedges so they stay intact, then brush each side with olive oil and season with salt and pepper.

Roast until golden:

Arrange the wedges on a parchment-lined baking sheet and roast for 30 to 35 minutes, flipping halfway through so both sides get deep golden edges and the centers turn tender. The kitchen will smell sweet and toasty.

Build 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. Pulse until everything is roughly chopped and starting to come together.

Blend it smooth:

With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has a little texture. Taste and adjust with salt, pepper, or an extra splash of vinegar if needed.

Assemble and serve:

Arrange the roasted cabbage wedges on a platter, spoon generous amounts of romesco over the top, and scatter with chopped parsley, extra walnuts, and lemon wedges. Serve it warm, with bread on the side to scoop up every last bit of sauce.

Save

The first time I made this, I ate half the romesco straight from the processor with a spoon before I even plated the cabbage. It became my secret sauce for everything, dolloped on roasted vegetables, stirred into grain bowls, even spread on sandwiches. This dish reminded me that the simplest vegetables, when treated with care and paired with something bold, can become the star of the table.

Make It Ahead

The romesco sauce is actually better the next day after the flavors have had time to settle and deepen. I make a double batch on Sunday and keep it in a jar in the fridge, ready to rescue any boring weeknight dinner. The roasted cabbage is best served fresh, but you can prep the wedges in the morning, leave them on the baking sheet covered with a towel, and roast them right before serving.

Serving Suggestions

This salad works as a side next to grilled sausages or roasted chicken, but Ive also served it as a main with a pile of herbed rice or quinoa underneath. One night I crumbled feta over the top and it added a creamy, salty contrast that made the whole dish feel more indulgent. Leftovers, if you have any, are excellent tucked into pita with hummus or chopped and tossed with pasta.

Storage and Reheating

Store the roasted cabbage and romesco separately in airtight containers in the fridge for up to three days. The cabbage will soften a bit but you can crisp it up again by reheating it in a hot oven for about ten minutes. The romesco can be eaten cold, at room temperature, or gently warmed, it never loses its punch.

• If the romesco thickens too much in the fridge, stir in a tablespoon of water or olive oil to loosen it.
• Garnish with fresh parsley and lemon just before serving, not ahead of time.
• For a vegan version, double-check that your bread contains no dairy or eggs.

Save

This dish has become my go-to when I want something comforting but impressive, proof that you dont need fancy ingredients to make people feel cared for. I hope it fills your kitchen with the same warmth it brought to mine.

Recipe Questions & Answers

→ Can I make the romesco sauce ahead of time?

Yes, the romesco sauce stores beautifully in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep or advance preparation.

→ What type of cabbage works best for roasting?

Both green cabbage and Savoy cabbage work excellently. Savoy has a slightly more tender texture, while green cabbage holds its shape well and develops deeper caramelization.

→ How do I prevent the cabbage wedges from falling apart?

Keep the core intact when cutting wedges - it holds the leaves together during roasting. Cut through the core so each wedge has a portion attached.

→ Can I substitute the walnuts in the romesco?

Almonds or hazelnuts work well as substitutes, though they'll create a slightly different flavor profile. Toast them first to enhance their nuttiness.

→ What can I serve this with for a complete meal?

This pairs wonderfully with grilled sausages, roasted chicken, grain bowls with quinoa or farro, or alongside other roasted vegetables for a hearty vegetarian spread.

→ Is this dish truly gluten-free?

It can be gluten-free if you use certified gluten-free bread for the romesco sauce. Always check labels on sun-dried tomatoes and other packaged ingredients for hidden gluten.