Baked Cabbage With Winter Romesco (Printable)

Roasted cabbage wedges with bold winter romesco sauce. Hearty Spanish-inspired vegetarian dish ready in 55 minutes.

# 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 your oven to 425 degrees Fahrenheit.
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 the 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 sauce over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Tips:

01 -
  • It makes cabbage taste like the star it was always meant to be, not the sidekick you tolerate.
  • The romesco is so good you will find yourself eating it with a spoon when no one is watching.
  • Everything can be prepped ahead, so you are not scrambling when people show up hungry.
  • It works as a hearty side or a full vegetarian main that actually satisfies.
02 -
  • Do not skip flipping the cabbage halfway through or you will end up with one sad pale side and one overly charred side.
  • Taste the romesco before you serve it because the acidity and salt levels can vary wildly depending on your ingredients.
  • If the sauce feels too thick, thin it with a tablespoon of water or more olive oil until it is spoonable but not runny.
03 -
  • Toast the walnuts in a dry skillet for a few minutes before adding them to the sauce for a deeper, nuttier flavor.
  • If you cannot find sherry vinegar, red wine vinegar works just fine, but add it slowly and taste as you go.
  • Use a mandoline or sharp knife to cut the cabbage wedges evenly so they roast at the same rate.
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