Baked Cabbage With Winter Romesco

The sound of cabbage hitting a hot oven is something I never expected to get excited about, but here we are. One cold February evening, I was staring at a head of cabbage I'd bought on impulse, wondering what possessed me to think I'd use it. Then I remembered a Spanish friend mentioning romesco, and how her grandmother would slather it on anything that held still long enough. I tore that cabbage into wedges, cranked the oven, and didn't look back. The edges crisped like potato chips while the centers turned sweet and soft, and when I spooned that nutty, smoky sauce over the top, I understood why her grandmother was so generous with it.

I served this to a table full of skeptics who claimed they didn't like cabbage. Watching them scrape their plates clean and ask for seconds felt like a quiet victory. One friend even texted me the next day asking for the recipe, which is how I knew it had officially crossed over from experiment to keeper. Now it shows up on my table every time the weather turns cold and I need something that feels both comforting and a little bit fancy.

Ingredients

• Green or Savoy cabbage: Savoy has those crinkly leaves that catch the sauce beautifully, but regular green cabbage works just as well and holds its shape during roasting.
• Olive oil: Do not skimp here, it is what helps the cabbage caramelize and turn golden at the edges.
• Roasted red bell pepper: Jarred is perfectly fine and saves you time, just make sure to drain it well so the sauce does not get watery.
• Toasted walnuts: They add a creamy richness and slight bitterness that balances the sweetness of the tomatoes and pepper.
• Sun-dried tomatoes in oil: These bring a concentrated umami punch that fresh tomatoes just cannot match.
• Rustic bread: It thickens the sauce and gives it body, plus it soaks up all the other flavors like a sponge.
• Sherry vinegar: The acidity cuts through the richness and wakes up every other ingredient in the bowl.
• Smoked paprika: This is what gives the sauce that deep, almost grilled flavor even though everything stays in the oven.

Instructions

Prep the oven and cabbage:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the cabbage into 8 wedges, keeping the core intact so they hold together, then brush both sides generously with olive oil and season with salt and pepper.

Roast until golden:

Slide the cabbage into the oven and roast for 30 to 35 minutes, flipping the wedges halfway through so both sides get that crispy, caramelized edge. The centers should be tender enough to pierce easily with a fork.

Build the romesco:

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

Blend and season:

With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has a bit of texture. Taste it and add salt and pepper until it sings.

Plate and garnish:

Arrange the roasted cabbage wedges on a platter and spoon the romesco generously over the top. Finish with a sprinkle of fresh parsley, extra toasted walnuts if you have them, and a few lemon wedges on the side for squeezing.

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There is something about the way the sauce pools around the cabbage wedges that makes this dish feel like a hug on a plate. I have served it at casual weeknight dinners and slightly fancier gatherings, and it fits right in either way. It is one of those rare recipes that feels effortless but looks like you tried, which is exactly the kind of magic every cook needs in their back pocket.

Make It Ahead

The romesco sauce is even better the next day after the flavors have had time to meld and deepen. I make a double batch and keep it in a jar in the fridge, where it lasts up to four days and turns into an instant upgrade for grain bowls, roasted vegetables, or even scrambled eggs. The cabbage is best roasted fresh, but you can cut the wedges and store them in the fridge a day ahead to save time when you are ready to cook.

Serving Suggestions

This works beautifully as a side next to grilled sausages or roasted chicken, but I have also served it over quinoa or farro as a full vegetarian main. A crumble of feta or goat cheese on top adds a creamy tang that plays nicely with the smoky romesco. If you are feeding a crowd, double the recipe and let people help themselves straight from the platter.

Storage and Leftovers

Leftover cabbage wedges can be stored in an airtight container in the fridge for up to three days. They lose a bit of their crispness when reheated, but a quick blast under the broiler brings back some of that caramelized edge. The romesco keeps separately in a sealed jar and is honestly just as good cold, so do not be surprised if you find yourself dipping everything into it.

• Reheat cabbage in a 400°F oven for about 10 minutes to restore some texture.
• Leftover romesco is incredible on sandwiches or stirred into pasta.
• Try adding a fried egg on top of the cabbage for a next level breakfast situation.

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This is the kind of dish that sneaks up on you and becomes part of your regular rotation before you even realize it. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQ

→ 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 beautifully. Just bring it to room temperature before serving or gently warm it.

→ What type of cabbage works best for this dish?

Both green and Savoy cabbage work wonderfully. Savoy cabbage has a more delicate texture and sweeter flavor, while green cabbage offers a firmer bite. Choose based on your preference, but ensure the head is firm and fresh for best roasting results.

→ Can I substitute the walnuts in the romesco?

Absolutely. Almonds or hazelnuts make excellent substitutes and are traditional in many romesco variations. Toast them first to enhance their flavor. For a nut-free version, try toasted sunflower or pumpkin seeds, though the flavor profile will be different.

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

Brush the wedges generously with olive oil on both sides before roasting, and flip them halfway through cooking. The oil helps caramelize the edges while keeping the interior moist. Avoid overcooking—the centers should be tender but not mushy.

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

This pairs beautifully with grilled sausages, roasted chicken, or white fish. For a vegetarian meal, serve it over quinoa, farro, or couscous. You can also add crumbled feta or goat cheese and serve with crusty bread for a satisfying dinner.

→ Is this dish suitable for meal prep?

The romesco sauce is excellent for meal prep and keeps well. The roasted cabbage is best enjoyed fresh, but you can roast it in advance and reheat in a 375°F oven for 10 minutes. Store components separately and assemble just before serving for optimal texture.