Baked Cabbage With Winter Romesco

My kitchen smelled like burnt walnuts the first time I tried making romesco from memory. I'd tossed them in the oven and gotten distracted by a phone call, only to return to a haze of smoke and charred nuts. That batch went straight in the trash, but the mistake taught me to toast nuts low and slow, stirring every couple minutes. Now, every time I make this baked cabbage salad, I set a timer and hover like a hawk. The reward is worth it: golden cabbage wedges draped in a sauce so rich and smoky it turns a humble vegetable into something you'd pay good money for at a restaurant.

I first served this to my skeptical brother-in-law, who announced he hated cabbage before even sitting down. He ate two wedges, scraped up every drop of romesco with his fingers, and asked if I had more in the fridge. That's the magic of caramelization and bold seasoning: they transform the ordinary into the irresistible. Now he requests it every holiday, and I've stopped mentioning that the star ingredient is cabbage until after he's cleaned his plate.

Ingredients

• Green or Savoy cabbage: Savoy has crinkled leaves that catch the romesco beautifully, but regular green works just fine and gets crispy edges when roasted.
• Olive oil: Use a good quality one for brushing the cabbage, it helps the wedges brown evenly without burning.
• Kosher salt and black pepper: Season generously before roasting, the cabbage can handle it and needs the boldness to stand up to the sauce.
• Roasted red bell pepper: Jarred is a lifesaver, but if you roast your own, the smoky char adds incredible depth to the romesco.
• Toasted walnuts: They bring a buttery richness that almonds can't quite match, toast them fresh for the best flavor.
• Sun-dried tomatoes in oil: These add concentrated sweetness and a little tang, drain them well or the sauce gets greasy.
• Garlic cloves: Raw garlic can be harsh, but the bread and oil mellow it into a smooth, savory backbone.
• Rustic bread: A sturdy slice toasted golden helps thicken the sauce and gives it body without making it pasty.
• Sherry vinegar: It's brighter and more complex than regular vinegar, worth seeking out at the store.
• Smoked paprika and cumin: The paprika adds warmth and a hint of campfire, the cumin grounds everything with earthy spice.
• Extra-virgin olive oil: Drizzled in slowly, it emulsifies the sauce into something silky and luscious.
• Fresh parsley and lemon wedges: A handful of chopped parsley and a squeeze of lemon wake up the whole dish right before serving.

Instructions

Preheat and Prep:

Crank your oven to 425°F and line a baking sheet with parchment to keep cleanup easy. Get everything ready before you start roasting, it moves fast once the cabbage hits the heat.

Season the Cabbage:

Brush each wedge on both sides with olive oil, then sprinkle with salt and pepper like you mean it. Don't be shy, the cabbage is dense and needs seasoning all the way through.

Roast Until Golden:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping the wedges halfway so both sides get crispy and caramelized. The edges should look dark golden and smell sweet, almost nutty.

Blend the Romesco:

While the cabbage roasts, toss the red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin into a food processor. Pulse until everything is roughly chopped and starting to come together.

Emulsify with Olive Oil:

Turn the processor on and drizzle in the olive oil slowly, letting it blend into a thick, textured sauce. Taste it and adjust with more salt, pepper, or a splash of vinegar if it needs brightness.

Plate and Garnish:

Arrange the hot cabbage wedges on a big platter and spoon romesco generously over each one. Scatter parsley and extra walnuts on top, tuck lemon wedges around the edges, and serve while everything is still warm.

Save

One winter evening, I made this for a potluck and watched a friend who claimed to be on a strict diet go back for thirds. She admitted later that she'd planned to skip the vegetables entirely, but the smell of the romesco pulled her in. We ended up sitting on the kitchen floor with the platter between us, scraping up sauce with torn bread and laughing about how good simple food can be when you treat it right. That's when I realized this dish isn't just a recipe, it's a conversation starter.

Make It Your Own

I've swapped the walnuts for almonds when that's all I had, and the romesco still turned out delicious, just a little sweeter and less earthy. You can also add a pinch of red pepper flakes if you like heat, or stir in a spoonful of honey to balance the vinegar. Once, I crumbled feta over the top and it added a creamy, salty contrast that made the whole thing feel fancier. Don't be afraid to experiment, romesco is forgiving and cabbage is a blank canvas.

Storing and Reheating

The romesco keeps beautifully in a jar in the fridge for up to four days, and it tastes even better the next day after the flavors marry. I've used leftovers as a sandwich spread, a dip for raw vegetables, and even stirred into scrambled eggs. The roasted cabbage is best fresh, but you can reheat it in a hot oven for a few minutes to crisp it back up. Just don't microwave it or you'll end up with sad, soggy wedges that lose all their charm.

Serving Suggestions

This salad shines as a side dish next to grilled sausages, roasted chicken, or a simple piece of fish. I've also piled it into grain bowls with quinoa and chickpeas for a filling vegetarian lunch. If you want to make it a full meal, add a fried egg on top and let the yolk run into the romesco. It's also fantastic at room temperature, which makes it perfect for picnics or packed lunches.

• Pair it with a crisp white wine or a light red like Tempranillo.
• Serve extra romesco on the side for dipping crusty bread.
• Leftovers make an excellent topping for pizza or flatbread.

Save

This dish taught me that winter vegetables don't have to be boring or virtuous, they can be indulgent and exciting with the right treatment. I hope it becomes one of those recipes you pull out when you want to impress someone or just treat yourself to something special.

Recipe Q&A

→ Can I make the romesco sauce ahead of time?

Yes, the romesco sauce can be prepared up to 4 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld beautifully.

→ What type of cabbage works best for roasting?

Both green cabbage and Savoy cabbage work wonderfully. Savoy has a more delicate texture and sweeter flavor, while green cabbage holds up firmer when roasted.

→ How do I prevent the cabbage wedges from falling apart?

Keep the core intact when cutting wedges - it acts as the anchor holding the layers together during roasting. Cut through the core so each wedge has a portion attached.

→ Can I substitute the walnuts in the romesco sauce?

Absolutely. Almonds or hazelnuts are traditional alternatives that work beautifully in romesco sauce, offering their own unique nutty flavors and textures.

→ What can I serve this dish with?

This pairs wonderfully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also stands alone as a satisfying vegetarian main course.

→ How do I know when the cabbage is properly roasted?

Look for deep golden, caramelized edges with tender centers that can be easily pierced with a fork. The outer leaves should be crispy while the inside remains soft.