Baked Cabbage With Winter Romesco (Printable)

Caramelized roasted cabbage wedges topped with bold, nutty winter romesco sauce. Warm and satisfying.

# 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 Steps:

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 the processor running, drizzle in olive oil until the sauce reaches a smooth consistency while retaining some texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage on a platter. Spoon generous amounts of romesco sauce over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Tips:

01 -
  • The cabbage gets impossibly sweet and caramelized in the oven, nothing like its raw crunch.
  • Winter romesco is bold and nutty, with just enough smokiness to make every bite interesting.
  • It works as a side dish or a vegetarian main that actually fills you up.
  • Most of the work happens in the oven, so you can prep other things while it roasts.
02 -
  • Do not crowd the cabbage on the pan, give each wedge space or it will steam instead of caramelize.
  • Toast the walnuts before blending, it brings out their oils and makes the romesco taste richer and nuttier.
  • If the romesco feels too thick, thin it with a tablespoon of water or extra olive oil until it is spoonable.
03 -
  • Use the core to hold the wedges together, it turns tender and sweet in the oven.
  • If your food processor is small, make the romesco in two batches so it blends evenly.
  • Taste the romesco before serving and add an extra splash of vinegar if it needs brightness.
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