Baked Cabbage With Winter Romesco (Printable)

Roasted cabbage wedges with bold winter romesco sauce - a warm, satisfying vegetarian dish.

# What Goes In:

→ Roasted Cabbage

01 - 1 medium green or Savoy cabbage (approximately 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 Make It:

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

# Expert Tips:

01 -
  • The cabbage becomes ridiculously sweet and caramelized, nothing like the sad boiled version you might remember.
  • Romesco adds this smoky, garlicky punch that makes even vegetable skeptics go quiet and reach for seconds.
  • It works as a hearty side or a full meal, especially with crusty bread to scoop up every bit of sauce.
  • The sauce keeps for days, so you can spoon it over eggs, grilled chicken, or roasted carrots all week long.
02 -
  • Do not cut the cabbage wedges too thin or they will fall apart in the oven, you need at least an inch of thickness to keep them intact.
  • Flip the cabbage halfway through roasting or the bottom will burn while the top stays pale.
  • Taste the romesco before serving because jarred peppers vary in saltiness, and you might need to adjust seasoning at the end.
03 -
  • Toast the walnuts until they smell fragrant and have darkened slightly, this makes all the difference in the depth of flavor.
  • Do not over-process the romesco, you want it smooth but with a little texture so it clings to the cabbage instead of sliding off.
  • Use the core of the cabbage to hold the wedges together during roasting, then let people cut around it when serving.
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