Baked Cabbage With Winter Romesco (Printable Version)

Caramelized roasted cabbage with bold winter romesco sauce. Warm, hearty, and perfect for cozy meals.

# List of Ingredients:

→ Roasted Cabbage

01 - 1 medium green or Savoy cabbage (about 2 lbs), 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 Make It:

01 - Preheat your oven to 425°F (220°C).
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 over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • Cabbage transforms into something unexpectedly elegant when its edges turn dark and crispy in a hot oven.
  • The romesco sauce tastes complex and restaurant worthy but comes together in minutes while the cabbage roasts.
  • It works equally well as a showstopping side or a satisfying vegetarian main that doesnt leave you hungry.
  • Leftovers taste incredible tucked into grain bowls or eaten cold straight from the fridge.
02 -
  • Flipping the cabbage halfway through roasting is non negotiable or one side stays pale and sad.
  • Dont over process the romesco into baby food, it needs texture to cling to the cabbage and provide contrast.
  • If your cabbage wedges are falling apart, you probably cut too far from the core, leave more core attached next time.
03 -
  • Toast your walnuts until they smell nutty and turn a shade darker, it takes the sauce from good to unforgettable.
  • Use parchment paper under the cabbage so cleanup takes thirty seconds and nothing sticks.
  • Let the cabbage cool for just two minutes before plating so the romesco clings instead of sliding off.
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