Baked Cabbage With Winter Romesco

The sharp crack of a knife cutting through fresh cabbage always reminds me of winter markets, where vendors stack them like pale green boulders. I used to skip right past cabbage, thinking it was only good for coleslaw or soup, until a neighbor brought over wedges roasted until they were sweet and charred at the edges. That texture, somewhere between tender and crispy, paired with a punchy romesco sauce turned me into a believer. Now it shows up on my table more often than I ever imagined.

I made this for a small dinner party on a snowy February night, and it disappeared faster than the roast chicken. One guest kept going back for more romesco, scraping the bowl with her bread, saying she wanted to eat it with a spoon. Someone else asked if cabbage had always tasted this good or if I had done something magical. The truth is, high heat and good olive oil do most of the work.

Ingredients

• Green or Savoy cabbage: Savoy has crinkly leaves that get extra crispy, but regular green cabbage works just as well and holds its shape beautifully when cut into wedges.
• Olive oil: Use a generous hand here, it helps the cabbage caramelize and keeps the edges from drying out.
• Roasted red bell pepper: Jarred peppers save time and bring sweetness to the romesco without any fuss.
• Toasted walnuts: They add richness and a slight bitterness that balances the sweetness of the peppers and tomatoes.
• Sun-dried tomatoes in oil: These bring concentrated umami and a little tang, plus the oil they come in can be drizzled on top for extra flavor.
• Garlic cloves: Raw garlic gives the romesco a punchy bite, but if you prefer it milder, roast the cloves with the cabbage first.
• Toasted bread: This thickens the sauce and gives it body, any rustic loaf works as long as it is stale or lightly toasted.
• Sherry vinegar: It adds a gentle acidity that lifts the whole sauce, red wine vinegar is a fine substitute if that is what you have.
• Smoked paprika: Just a little brings a warm, smoky depth that makes the romesco taste like it has been simmering for hours.
• Ground cumin: A small amount adds earthiness without taking over, it blends into the background in the best way.
• Extra-virgin olive oil: This gets drizzled into the sauce while blending, creating a smooth, emulsified texture.
• Fresh parsley: A handful of chopped parsley at the end brightens everything and adds a pop of color.
• Lemon wedges: A squeeze right before eating wakes up the flavors and cuts through the richness.

Instructions

Preheat and prep:

Set your oven to 425 degrees and line a baking sheet with parchment. This high heat is what gives the cabbage those caramelized, almost burnt edges that taste so good.

Season the cabbage:

Brush each wedge on both sides with olive oil, then sprinkle with salt and pepper. Do not be shy with the oil, it is what makes the cabbage golden.

Roast until golden:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping the wedges halfway through. The centers should be tender and the edges deeply browned.

Make the romesco:

While the cabbage roasts, toss the roasted pepper, walnuts, sun-dried tomatoes, garlic, torn bread, vinegar, paprika, and cumin into a food processor. Pulse until everything is roughly chopped and starting to come together.

Blend and emulsify:

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 and pepper.

Plate and garnish:

Arrange the roasted cabbage wedges on a platter and spoon the romesco generously over the top. Scatter parsley and extra walnuts, then tuck lemon wedges around the edges.

Save

A friend once told me this dish reminded her of something her grandmother would make, even though her grandmother never cooked anything remotely Spanish. I think it is because roasted vegetables and bold sauces feel like home, no matter where you are from. It is the kind of food that makes people lean back in their chairs and sigh happily.

Make Ahead and Storage

The romesco sauce is actually better the next day, after the flavors have had time to marry in the fridge. I often make a double batch and keep it in a jar for up to four days, spooning it over grilled chicken, roasted carrots, or even scrambled eggs. The cabbage is best served fresh from the oven, but leftovers can be reheated in a hot skillet to crisp them up again.

Serving Suggestions

This works beautifully as a side dish next to grilled sausages or roasted lamb, but I have also served it as a main with crusty bread and a simple green salad. For a heartier meal, pile the cabbage and romesco over warm farro or quinoa, then top with crumbled feta or a fried egg. It also makes a stunning addition to a tapas spread alongside olives, marcona almonds, and good cheese.

Variations and Swaps

If walnuts are not your favorite, try almonds or hazelnuts for a different nutty flavor. Red cabbage works too, though it takes a few extra minutes to soften and the color turns a deep purple that looks dramatic on the plate. For a little heat, add a pinch of red pepper flakes to the romesco or a drizzle of hot honey over the finished dish.

• Swap the cabbage for thick slices of roasted cauliflower or even halved fennel bulbs.
• Add a handful of raisins or chopped dates to the romesco for a sweet and savory twist.
• Finish with a sprinkle of smoked sea salt or a few shavings of Manchego cheese.

Save

This dish has a way of surprising people who think they do not like cabbage, and that alone makes it worth making. Serve it warm, with plenty of romesco, and watch it disappear.

Questions & Answers

→ 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 meld together beautifully.

→ What type of cabbage works best for roasting?

Both green cabbage and Savoy cabbage work wonderfully. Savoy cabbage has a more delicate texture and sweeter flavor, while green cabbage holds its shape better and develops deeper caramelization.

→ How do I prevent the cabbage wedges 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 of it.

→ Can I substitute the walnuts in the romesco?

Absolutely. Almonds or hazelnuts are traditional alternatives that work beautifully in romesco sauce. Toast them first to bring out their full flavor and aroma.

→ What can I serve this with to make it a complete meal?

This pairs wonderfully with grilled proteins, quinoa or farro grain bowls, crusty bread, or roasted chickpeas for added protein. It's also excellent alongside grilled sausages or roasted chicken.

→ Is this dish suitable for meal prep?

Yes, both components can be prepared separately and stored. The roasted cabbage keeps for 3 days refrigerated, and the romesco for 4 days. Reheat the cabbage gently and serve with room temperature or warmed sauce.