Save The oven timer was going off for the third time that week, and it was always cabbage. My neighbor had dropped off two huge heads from her garden, and I was determined not to waste them. I'd already made slaw and soup, but then I remembered a romesco I'd tasted years ago at a tapas bar in Valencia—smoky, rich, almost meaty in its depth. What if I just roasted the cabbage in wedges and let that sauce do the talking? It worked so well I stopped answering texts until every bite was gone.
I served this to friends who claimed they didn't like cabbage, and they went quiet in that way people do when they're too busy chewing to argue. One of them scraped the plate clean and asked if there was more sauce. There wasn't, because I'd already packed half of it into a jar for myself. That's the kind of dish this is—it makes you a little selfish, in the best way.
Ingredients
- Green or Savoy cabbage: Savoy has those crinkled leaves that crisp up beautifully, but green works just as well and holds its shape when roasted.
- Olive oil: Don't skimp here, it helps the edges caramelize and adds richness you can taste in every bite.
- Roasted red bell pepper: Jarred is completely fine and saves you time, just make sure it's packed in water or brine, not vinegar.
- Toasted walnuts: They bring a creamy, earthy backbone to the romesco that almonds can't quite match.
- Sun-dried tomatoes in oil: These add concentrated sweetness and a little tang, plus the oil they're packed in is flavor gold.
- Rustic bread: It thickens the sauce and gives it body, any sturdy day-old bread works perfectly.
- Sherry vinegar: This is the secret to balancing all that richness, red wine vinegar is a fine substitute but sherry has more complexity.
- Smoked paprika: Just half a teaspoon brings a gentle smokiness that makes the whole dish feel like it came off a grill.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so cleanup is as easy as crumpling paper. This high heat is what gives the cabbage those crispy, caramelized edges.
- Prep the cabbage:
- Cut your cabbage into eight even wedges, keeping the core intact so they don't fall apart. Brush both sides generously with olive oil and season with salt and pepper like you mean it.
- Roast until golden:
- Slide the cabbage into the oven and roast for 30 to 35 minutes, flipping halfway through. You want deep golden edges and a tender, almost sweet center that gives when you press it with a fork.
- Blend the romesco:
- While the cabbage roasts, toss the red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin into your food processor. Pulse until it's roughly chopped and starting to come together.
- Emulsify with oil:
- Turn the processor on and drizzle in the olive oil slowly until the sauce is smooth but still has a little texture. Taste it and adjust salt, pepper, or vinegar until it makes you smile.
- Plate and garnish:
- Arrange the roasted cabbage on a warm platter and spoon the romesco over each wedge generously. Finish with chopped parsley, extra toasted walnuts, and a few lemon wedges on the side for brightness.
Save The first time I brought this to a potluck, someone asked if it was from a restaurant. I said no, just my kitchen and a food processor that's seen better days. They didn't believe me until I sent the recipe later that night. It's one of those dishes that makes you feel like a better cook than you actually are, and I mean that as the highest compliment.
Make It Your Own
If you want to stretch this into a full meal, toss in some chickpeas or white beans before serving, or nestle the cabbage wedges over a pile of farro or quinoa. I've also crumbled feta over the top when I'm feeling indulgent, and the salty creaminess plays beautifully with the smoky romesco. On nights when I have leftover grilled chicken or sausage, I'll slice it thin and tuck it between the cabbage wedges for a heartier plate.
Storage and Reheating
The romesco keeps in the fridge for up to four days and actually improves as the flavors marry, so I usually make a double batch. The roasted cabbage is best fresh, but leftovers reheat well in a 375°F oven for about ten minutes until warmed through. If you're meal prepping, store the cabbage and sauce separately so the wedges don't get soggy, then assemble just before eating.
Serving Suggestions
This works as a side next to roasted lamb, grilled fish, or even a simple frittata. I love it as the centerpiece of a vegetarian spread with crusty bread, olives, and a sharp green salad. It's also fantastic tucked into a grain bowl with roasted sweet potatoes and a dollop of yogurt.
- Serve it warm or at room temperature, both are equally delicious.
- Offer extra lemon wedges on the side for people who like more brightness.
- If you have any romesco left over, spread it on toast or stir it into scrambled eggs the next morning.
Save There's something deeply satisfying about a dish that looks this good and asks so little of you. Make it once and you'll understand why I keep cabbage in the crisper drawer at all times now.
Recipe FAQs
- → Can I use a different type of cabbage?
Yes, both green and Savoy cabbage work beautifully. Savoy has a more delicate texture while green cabbage holds its shape better during roasting. Napa cabbage can also be used but will cook faster.
- → How do I prevent the cabbage from drying out?
Brush both sides generously with olive oil before roasting and flip the wedges halfway through cooking. This ensures even caramelization while keeping the interior tender and moist.
- → Can the romesco sauce be made in advance?
Absolutely. The romesco sauce can be prepared up to 4 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature before serving or gently warm it.
- → What can I substitute for walnuts in the romesco?
Almonds or hazelnuts are traditional alternatives that work wonderfully. Toast them until fragrant before adding to the food processor for the best flavor.
- → How do I keep the cabbage wedges intact?
Cut the cabbage through the core so each wedge stays connected. Leave a portion of the core attached to each piece to hold the layers together during roasting.
- → What pairs well with this dish?
This pairs beautifully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works alongside other Spanish-inspired dishes like patatas bravas.