Baked Cabbage With Winter Romesco

There's something about watching cabbage transform in a hot oven that feels almost magical—those pale green wedges turning bronze and caramelized while your kitchen fills with this sweet, almost nutty aroma. I discovered this dish on a gray November afternoon when I was tired of the same vegetable sides and decided to just roast cabbage wedges until they were golden and tender. The romesco sauce came later, almost by accident, when I had leftover roasted peppers and walnuts sitting around. Now it's become one of those meals that feels both humble and special, the kind of thing that makes people pause mid-bite and ask what's in it.

I made this for a dinner party last winter when someone mentioned they ate mostly vegetables, and I was genuinely nervous about whether cabbage would feel substantial enough. When I pulled those golden wedges from the oven and drizzled the romesco over top, the whole table got quiet for a moment—that good kind of quiet where people are actually thinking about what they're eating.

Ingredients

• Green or Savoy cabbage (1 medium, about 2 lbs, cut into 8 wedges): The structure of these wedges keeps everything intact during roasting, and Savoy cabbage has slightly more delicate leaves that caramelize beautifully.
• Olive oil (3 tbsp for roasting, plus 1/3 cup extra-virgin for sauce): The regular olive oil can handle the high heat, but save that good stuff for the romesco where you'll actually taste it.
• Kosher salt and freshly ground black pepper: Don't skip the grinding step—pre-ground pepper tastes flat by comparison, and kosher salt dissolves more evenly than table salt.
• Roasted red bell pepper (1 large, jarred or fresh): If using jarred, drain it well so the sauce doesn't become watery; freshly roasted will give you deeper flavor and better control.
• Toasted walnuts (1/2 cup): Toast them yourself if possible—the difference between pre-toasted and fresh-toasted is the difference between nice and unforgettable.
• Sun-dried tomatoes in oil (1/4 cup, drained): These pack concentrated umami that regular tomatoes can't deliver, and they add a chewy texture that makes the sauce interesting.
• Garlic cloves (2), toasted bread (1 slice, torn), sherry vinegar (1 tbsp): The bread acts as a binder and adds subtle toastiness; sherry vinegar is milder than red wine vinegar and won't overpower the sauce.
• Smoked paprika and cumin (1/2 tsp and 1/4 tsp): These warm spices are what make people ask if there's sausage in here—they're that good.
• Fresh parsley and lemon wedges for garnish: The brightness cuts through the richness and makes each bite feel fresh.

Instructions

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Heat your oven and prep the cabbage:

Get your oven to 425°F and line a large baking sheet with parchment paper. Cut your cabbage into 8 wedges—the key is leaving the core intact so everything holds together and gets those gorgeous caramelized edges.

Season and roast the wedges:

Brush both sides of each wedge with olive oil, then sprinkle with salt and pepper. Arrange them on the sheet and roast for 15 to 17 minutes before flipping halfway through; you want the outer leaves to turn deep golden and the centers to be tender enough that a fork slides through with gentle pressure.

Build the romesco while cabbage roasts:

In a food processor, add your roasted red pepper, toasted walnuts, drained sun-dried tomatoes, garlic cloves, torn toasted bread, sherry vinegar, smoked paprika, and cumin. Pulse everything until it looks roughly chopped—you want some texture, not baby food.

Emulsify the sauce:

With the processor running, drizzle in your best olive oil slowly until the sauce turns smooth and creamy but still has a little grain to it. Taste and adjust salt and pepper—romesco should be bold and complex.

Plate and serve:

Arrange your roasted cabbage wedges on a platter while they're still warm, spoon generous amounts of romesco over each piece, then scatter with fresh parsley, extra walnuts if you want them, and lemon wedges on the side.

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There was this moment when I served it to my partner on a random Tuesday night and he asked if I was going out or if this was just dinner at home. That's when I knew it had crossed from side dish into something that makes the whole meal feel like an occasion.

Why This Works as Both Sides and Mains

The cabbage is substantial enough to anchor a plate on its own, especially with how much romesco you're drizzling over it. But it also plays beautifully with grilled chicken, roasted fish, or crumbled sausage if you want to build something bigger around it. The beauty is that nothing feels like an afterthought—it's not a tiny side vegetable, it's a proper wedge that demands attention.

Making Romesco Ahead

If you make this sauce the day before, the flavors actually deepen and become even more integrated. Just cover it well and keep it in the fridge where it'll hold perfectly for four days. The one thing that changes is that it'll thicken slightly when cold, so give it a little stir with a fork or add a splash of olive oil if it seems too dense when you're ready to use it.

Building Your Plate and Beyond

The beauty of this dish is that it invites customization without losing its identity. Some nights I'm in the mood for feta crumbled over top, other times I'll toss in some toasted breadcrumbs for extra crunch. Think of the cabbage and romesco as your foundation, and everything else as a conversation starter.

• Crumbled goat cheese or feta adds tanginess that balances the richness of the sauce.
• A drizzle of balsamic reduction on top adds another layer of depth if you're feeling fancy.
• Serve with crusty bread to soak up every bit of romesco left on the plate.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This is the kind of dish that makes you feel like you've cooked something sophisticated even though you just roasted vegetables and blended some sauce. It's proof that simple ingredients treated with a little care can become something memorable.

Recipe FAQ

→ Can I make the romesco sauce ahead of time?

Yes, romesco sauce stores beautifully in an airtight container in the refrigerator for up to 4 days. This makes it perfect for meal prep or entertaining.

→ What type of cabbage works best for roasting?

Green or Savoy cabbage both work wonderfully. Savoy has a slightly more delicate texture, while green cabbage holds its shape well and develops beautiful caramelization.

→ How do I prevent the cabbage from drying out during roasting?

Brush both sides generously with olive oil before roasting and flip the wedges halfway through cooking. This ensures even caramelization while keeping the interior tender and moist.

→ Can I substitute the walnuts with other nuts?

Absolutely. Almonds or hazelnuts are traditional romesco alternatives that provide similar richness and texture. Toast them lightly before using for the best flavor.

→ Is this dish suitable for vegans?

Yes, simply ensure your bread contains no dairy or eggs. The rest of the ingredients are naturally plant-based, making it an excellent vegan option.

→ What can I serve this with for a complete meal?

This pairs beautifully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works well alongside crusty bread and a simple green salad.