Baked Cabbage With Winter Romesco (Printable)

Roasted cabbage wedges topped with bold winter romesco sauce. Warm, hearty, and perfect for cozy meals.

# 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:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Arrange cabbage wedges on the prepared sheet, brush both sides with olive oil, and season generously with salt and pepper.
02 - Roast cabbage for 30 to 35 minutes, flipping halfway through cooking, until edges are deep golden brown and centers are tender.
03 - While cabbage roasts, combine roasted red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, smoked paprika, and cumin in a food processor. Pulse until roughly chopped.
04 - With the food processor running, slowly drizzle in extra-virgin olive oil until sauce reaches a smooth consistency with slight texture. Season with salt and pepper to taste.
05 - Arrange roasted cabbage on a serving platter. Spoon generous amounts of romesco sauce over the wedges. Top with chopped parsley, additional walnuts, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • The cabbage develops edges that taste like roasted nuts and caramel while staying tender in the center.
  • Winter romesco is bold and smoky, turning everyday vegetables into something you crave.
  • It works as a hearty side or a satisfying vegetarian main that holds up on its own.
  • You can make the sauce days ahead and use it on grilled chicken, grain bowls, or roasted carrots.
02 -
  • Flip the cabbage wedges carefully with a spatula so they do not fall apart, the core holds them together.
  • Do not over-blend the romesco, it should have a slightly chunky texture that clings to the cabbage without becoming a smooth puree.
  • If your romesco tastes flat, add a pinch of salt and another teaspoon of vinegar to wake up the flavors.
03 -
  • Toast the bread until it is truly golden and dry so it absorbs the oil without making the sauce heavy.
  • If you do not have a food processor, a blender works, but pulse carefully and scrape down the sides often to avoid over-blending.
  • For a deeper flavor, roast your own red pepper over an open flame or under the broiler until the skin blackens, then peel and use it in the sauce.
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