Baked Cabbage With Winter Romesco (Printer-friendly)

Roasted cabbage wedges with nutty winter romesco sauce. A warm, hearty Spanish-inspired vegetarian dish.

# What You'll Need:

→ Roasted Cabbage

01 - 1 medium green or Savoy cabbage (about 2 lbs), 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 for serving

# Steps:

01 - Preheat your oven to 425°F (220°C).
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 an inexpensive head of cabbage into a centerpiece that feels fancy enough for guests but easy enough for a Tuesday.
  • The romesco sauce is bold and versatile, you'll want to put it on everything from roasted chicken to scrambled eggs.
  • It's naturally gluten-free and vegetarian, so it fits into nearly any dinner table without fuss.
  • Leftovers reheat beautifully and the flavors deepen overnight, making it perfect for meal prep.
02 -
  • Don't overcrowd the baking sheet or the cabbage will steam instead of roast, use two pans if you need to.
  • Taste the romesco before serving, sometimes it needs an extra pinch of salt or a bit more vinegar to balance the richness of the nuts and oil.
  • Let the cabbage cool for a minute or two before adding the sauce so it doesn't slide right off the hot surface.
03 -
  • Toast your walnuts in a dry skillet over medium heat until fragrant, it only takes a few minutes and makes a huge difference in the depth of flavor.
  • If your romesco tastes flat, add a pinch of smoked sea salt or a tiny drizzle of honey to bring everything into balance.
  • Use the thickest part of the cabbage for the wedges so they hold together during roasting and don't fall apart on the plate.
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