Baked Cabbage With Winter Romesco (Print View)

Caramelized roasted cabbage wedges topped with bold, nutty winter romesco sauce. Warm and satisfying.

# 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 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 extra-virgin 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 Insights:

01 -
  • It turns humble cabbage into something you'd actually crave on a cold Tuesday night.
  • The romesco is dangerously good and you will find yourself eating it straight off the spoon.
  • It looks impressive but comes together with almost no fuss or fancy technique.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Do not skip flipping the cabbage halfway through or one side will burn while the other stays pale and sad.
  • The romesco should taste bold on its own, almost too intense, because the mild cabbage will mellow it perfectly.
  • If your sauce feels too thick, thin it with a tablespoon of water or extra olive oil instead of more vinegar.
03 -
  • Toast your walnuts in a dry skillet until they smell nutty and fragrant, it only takes three minutes but makes a huge difference.
  • Use the core of the cabbage to your advantage, it holds the wedges together and gets sweet and tender when roasted.
  • If you don't have a food processor, a blender works fine, just add a splash of water to help it move and scrape down the sides often.
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