Pin it The smell of charred cabbage leaves mixed with roasting garlic hit me the moment I opened the oven door, and I knew I'd stumbled onto something special. I'd been trying to use up a giant head of Savoy cabbage that had been sitting in my crisper for days, and roasting it in wedges felt like a gamble. The romesco sauce was a last-minute addition, something I'd tasted at a tapas bar months earlier and scribbled notes about on my phone. When I spooned that smoky, nutty sauce over the golden cabbage, the whole dish transformed from humble vegetable into something I actually wanted to photograph.
I served this to friends during a rainy February dinner, and one of them looked up mid-bite and said it tasted like sunshine in the middle of winter. The cabbage had crispy, caramelized edges that crackled under the fork, and the romesco brought sweetness, smoke, and richness all at once. We ended up making extra sauce just to dip crusty bread into, and by the end of the night, the platter was scraped clean. It's become my go-to when I want something that looks impressive but doesn't demand hours in the kitchen.
Ingredients
- Green or Savoy cabbage: Savoy has softer, ruffled leaves that crisp beautifully, but regular green cabbage works just as well and holds its shape nicely during roasting.
- Olive oil: Use a good quality oil for brushing the cabbage, it helps the edges turn golden and adds richness without overwhelming the vegetable's natural sweetness.
- Roasted red bell pepper: Jarred peppers are a time-saver, just make sure they're packed in water or oil and not loaded with vinegar that can throw off the sauce balance.
- Toasted walnuts: These add a creamy, earthy base to the romesco, toast them yourself for a few minutes in a dry pan to bring out their oils and deepen the flavor.
- Sun-dried tomatoes in oil: They bring concentrated sweetness and umami, drain them well so the sauce doesn't become too oily.
- Toasted bread: This thickens the romesco and gives it body, I usually use a leftover heel of sourdough or ciabatta.
- Sherry vinegar: It has a gentle acidity that balances the richness of the nuts and oil, red wine vinegar works in a pinch but sherry adds a subtle complexity.
- Smoked paprika and cumin: These spices give the sauce warmth and a hint of smokiness that makes the whole dish feel cozy and layered.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment to prevent sticking. This high heat is key to getting those crispy, caramelized edges on the cabbage.
- Season the Cabbage:
- Brush each wedge generously with olive oil on both sides, then sprinkle with salt and pepper. Don't be shy with the oil, it's what helps the leaves turn golden and tender.
- Roast Until Golden:
- Roast for 30 to 35 minutes, flipping the wedges halfway through so both sides get evenly browned. The outer leaves should be crispy and the core should feel tender when you poke it with a fork.
- Make the Romesco:
- Toss the roasted pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin into a food processor. Pulse until everything is chopped but still has some texture, not a smooth paste.
- Blend in the Oil:
- With the processor running, slowly drizzle in the olive oil until the sauce comes together. Taste and adjust with salt, pepper, or a splash more vinegar if it needs brightness.
- Plate and Garnish:
- Arrange the roasted cabbage on a platter and spoon the romesco generously over each wedge. Finish with chopped parsley, extra toasted walnuts, and lemon wedges on the side for squeezing.
Pin it This dish became a winter staple after I made it for a potluck and three people asked for the recipe before dessert was even served. There's something about the combination of sweet roasted cabbage and bold, smoky sauce that makes people lean in and take notice. It's proof that vegetables can be the star of the meal, not just an afterthought pushed to the side of the plate.
Storage and Make-Ahead Tips
The romesco sauce keeps beautifully in an airtight container in the fridge for up to four days, and honestly, it tastes even better the next day once the flavors have had time to meld. You can roast the cabbage a few hours ahead and reheat it in a 375°F oven for about 10 minutes before serving. I've also frozen leftover romesco in ice cube trays and popped out a cube or two whenever I needed a quick flavor boost for roasted vegetables or grain bowls.
Serving Suggestions
This works as a hearty side next to grilled sausages, roasted chicken, or even a simple piece of seared fish. I've also served it as a vegetarian main alongside a big scoop of herbed quinoa or farro, with a fried egg on top for extra richness. If you're feeding a crowd, double the romesco and set out a bowl of it with extra vegetables for dipping, it disappears fast.
Variations and Swaps
If you're not a fan of walnuts, try swapping them for toasted almonds or hazelnuts, both work beautifully in romesco and bring their own unique flavor. You can also char the cabbage on a grill instead of roasting it for a smokier, more dramatic presentation. For a vegan version, just make sure your bread is dairy-free, and if you want to add a little tang, crumbled feta or goat cheese on top is a game changer.
- Try adding a handful of fresh arugula or spinach on top for a peppery contrast.
- Drizzle with a little balsamic glaze if you like a touch of sweetness.
- Serve with warm flatbread or pita for scooping up every last bit of sauce.
Pin it This recipe reminds me that the best meals don't always come from expensive ingredients or complicated techniques, sometimes it's just about treating simple vegetables with care and pairing them with bold, thoughtful flavors. I hope it becomes a favorite in your kitchen the way it has in 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 actually allows the flavors to develop and deepen.
- → What type of cabbage works best for roasting?
Both green cabbage and Savoy cabbage work wonderfully. Savoy cabbage has more delicate, crinkled leaves that become extra tender, while green cabbage holds its shape well and develops beautiful caramelization.
- → How do I prevent the cabbage from falling apart?
Keep the core intact when cutting the cabbage into wedges. The core 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?
Yes, you can use almonds or hazelnuts instead of walnuts. Toast them before blending to enhance their flavor and create the traditional nutty depth of authentic romesco sauce.
- → What can I serve this with?
This dish pairs beautifully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works as a standalone vegetarian main with crusty bread.
- → Is this dish suitable for meal prep?
The romesco sauce stores well, but roasted cabbage is best enjoyed fresh. If meal prepping, store components separately and reheat the cabbage in the oven before serving for the best texture.