Baked Cabbage With Winter Romesco

The first wedge of roasted cabbage I pulled from the oven had edges so crisp they crackled when I pressed them with my spatula. I had always thought of cabbage as something you boiled or shredded into coleslaw, never something you could char and caramelize until it tasted almost sweet. A friend who spent a winter in Barcelona told me about warm vegetable dishes draped in romesco, and I became curious about how something so simple could anchor a meal. That night, I made this salad for myself and ate it straight from the pan, standing at the counter with a wooden spoon.

I brought this to a potluck once, worried it might look too plain next to casseroles and roasted meats. Instead, people kept coming back to it, scraping the last bits of romesco from the platter with torn bread. One guest asked if I had grilled the cabbage because the char was so pronounced. I learned that evening that vegetables do not need to hide behind cheese or cream to impress, they just need heat, time, and a sauce that respects their simplicity.

Ingredients

• Green or Savoy cabbage: Savoy has crinkled leaves that catch more sauce, but regular green cabbage crisps beautifully and holds its shape when cut into wedges.
• Olive oil for roasting: Use enough to coat the cut sides so the cabbage can brown without drying out, it creates those caramelized edges that make this dish special.
• Roasted red bell pepper: Jarred peppers work perfectly here and save time, just drain them well so the romesco does not become watery.
• Toasted walnuts: They add a rich, earthy backbone to the sauce and toast quickly in a dry skillet over medium heat until fragrant.
• Sun-dried tomatoes in oil: These bring concentrated sweetness and umami, balancing the smokiness of the paprika.
• Toasted bread: A small piece thickens the sauce and gives it body, gluten-free bread works just as well if you toast it until golden.
• Sherry vinegar: It adds brightness and a subtle complexity that red wine vinegar can mimic if that is what you have on hand.
• Smoked paprika: This is what gives the romesco its warm, smoky depth, do not skip it or substitute with regular paprika.

Instructions

Preheat and Prep the Cabbage:

Set your oven to 425 degrees and line a large baking sheet with parchment to prevent sticking. Cut the cabbage through the core into eight even wedges so they stay intact during roasting.

Season and Roast:

Brush both sides of each wedge with olive oil and season with salt and pepper, then arrange them in a single layer. Roast for 30 to 35 minutes, flipping halfway, until the edges are deeply golden and the centers yield to a fork.

Toast the Walnuts:

While the cabbage roasts, toast the walnuts in a dry skillet over medium heat, shaking the pan often, until they smell nutty and turn a shade darker. Let them cool before adding to the food processor.

Build the Romesco:

Combine the roasted red pepper, toasted walnuts, sun-dried tomatoes, garlic, torn toasted bread, vinegar, smoked paprika, and cumin in a food processor. Pulse until everything is roughly chopped and beginning to come together.

Blend and Finish:

With the processor running, drizzle in the olive oil slowly until the sauce is smooth but still has some texture. Taste and adjust with salt, pepper, or an extra splash of vinegar if needed.

Plate and Garnish:

Arrange the roasted cabbage wedges on a platter and spoon generous amounts of romesco over the top. Scatter chopped parsley, extra toasted walnuts, and lemon wedges around the edges before serving warm.

Pin It

One quiet Sunday, I made this salad and sat down to eat it with nothing but a glass of cold white wine and a podcast playing in the background. The cabbage was still warm, the romesco was tangy and rich, and I realized I did not need a complicated meal to feel satisfied. Sometimes the best dishes are the ones that let a few good ingredients speak without interference.

Making the Romesco Ahead

I started making double batches of romesco and keeping it in a jar in the fridge because it transforms so many weeknight meals. It keeps for up to four days and tastes even better the next day when the garlic mellows and the flavors marry. Spoon it over grilled chicken, toss it with roasted vegetables, or spread it on toast with a poached egg on top.

Serving Suggestions

This salad works beautifully alongside grilled sausages, roasted lamb, or a simple piece of seared fish. I have also served it over warm farro or quinoa to make it a complete vegetarian main. If you want to add richness, crumble some feta or goat cheese over the top just before serving, the tangy creaminess plays well with the smoky romesco.

Storage and Leftovers

Leftover roasted cabbage can be refrigerated for up to three days and reheated gently in a skillet over medium heat. The romesco should be stored separately in an airtight container so the cabbage does not get soggy. I have even chopped leftover cabbage and tossed it into grain bowls or scrambled eggs the next morning with a spoonful of romesco stirred in.

• Reheat cabbage in a dry skillet to restore some of its crispness.
• Bring romesco to room temperature before serving for the best flavor.
• Use leftover romesco as a dip for raw vegetables or pita chips.

Pin It

This dish taught me that vegetables deserve the same care and attention we give to meat or fish. When you roast cabbage until it caramelizes and pair it with a sauce that has layers of flavor, it becomes something people remember.

Recipe FAQs

→ 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. Bring to room temperature before serving for best flavor.

→ What type of cabbage works best?

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

→ How do I prevent the cabbage from falling apart?

Keep the core intact when cutting wedges. This holds the layers together during roasting. Cut through the core so each wedge has a portion attached.

→ Can I substitute the walnuts in the romesco?

Almonds or hazelnuts make excellent substitutes and are traditional in romesco sauce. Toast them first to enhance their nutty flavor and texture.

→ Is this dish suitable for meal prep?

The romesco sauce keeps well, but cabbage is best served fresh from the oven. You can prep the sauce and cut the cabbage ahead, then roast just before serving.

→ What can I serve this with?

This pairs beautifully with grilled sausages, over quinoa or farro, alongside roasted chicken, or as part of a Mediterranean mezze spread with hummus and flatbread.