Baked Cabbage With Winter Romesco (Printable)

Roasted cabbage wedges with bold walnut romesco sauce. A warm, satisfying vegetarian dish ready in 55 minutes.

# 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

# How to Cook:

01 - Preheat oven to 425°F.
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 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 processor running, drizzle in extra-virgin olive oil until sauce reaches smooth consistency while maintaining some texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage on serving platter. Spoon generous amounts of romesco sauce over wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • Roasting transforms ordinary cabbage into caramelized, tender wedges with crispy edges that taste almost meaty.
  • The romesco sauce is deeply savory, nutty, and smoky, turning a simple vegetable into something guests will ask about.
  • Its hearty enough to serve as a main but elegant enough to impress at a dinner party.
  • The sauce keeps for days, so you can make it ahead and toss it on grain bowls, grilled chicken, or roasted carrots all week long.
02 -
  • Dont skip flipping the cabbage halfway through roasting or one side will burn while the other stays pale and limp.
  • If your romesco tastes flat, add a pinch more salt or another splash of vinegar, acidity is what makes it sing.
  • Let the toasted bread cool completely before adding it to the processor or it will turn gummy instead of blending smoothly.
03 -
  • Toast your walnuts until they smell nutty and fragrant, but watch them closely because they can go from perfect to burnt in seconds.
  • Use a sturdy food processor or high-speed blender for the romesco, a weak blender will leave it chunky and uneven.
  • If you love smoky flavor, add an extra pinch of smoked paprika or a tiny drizzle of liquid smoke to the sauce.
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