Baked Cabbage With Winter Romesco (Printable Version)

Caramelized cabbage wedges with bold walnut romesco sauce. Warm, hearty, and naturally vegetarian.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Preheat your 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 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 transforms humble cabbage into something worthy of a dinner party centerpiece.
  • The romesco sauce is bold and nutty, with just enough smokiness to make every bite feel indulgent.
  • Its filling enough to be a main but elegant enough to impress as a side.
  • You can make the sauce ahead and have dinner on the table in under an hour.
02 -
  • Flip the cabbage wedges halfway through roasting or the bottoms will burn while the tops stay pale.
  • Let the romesco sit for ten minutes before serving, the flavors deepen and meld in a way that makes it taste like youve been cooking all day.
  • If your romesco feels too thick, thin it with a tablespoon of water or extra olive oil until it drizzles easily.
03 -
  • Toast the walnuts until they smell nutty and just start to darken, it makes all the difference in the sauces depth.
  • Use a wide spatula to flip the cabbage wedges so they dont fall apart, they are tender and like to break if you rush.
  • If you want a spicier romesco, add a pinch of red pepper flakes or a dash of hot smoked paprika.
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