Baked Cabbage With Winter Romesco (Printable version)

Roasted cabbage wedges with bold winter romesco sauce - a warm, hearty vegetarian dish with Spanish flair.

# What You 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

# Step-by-step guide:

01 - Preheat your oven to 425°F.
02 - Arrange cabbage wedges on a large baking sheet lined with parchment paper. Brush both sides with olive oil and season evenly with salt and pepper.
03 - Roast cabbage for 30 to 35 minutes, flipping halfway through, until edges are deep golden brown and 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 slowly until the sauce reaches a smooth consistency while retaining some texture. Season 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 fresh parsley, toasted walnuts, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • It makes cabbage taste luxurious and exciting, not like something you boiled out of obligation.
  • The romesco sauce doubles as a dip, spread, or topping for anything from grilled chicken to roasted potatoes.
  • You can prep the sauce days ahead and just roast the cabbage when company arrives.
  • Its hearty enough to be a main dish but elegant enough to serve at a dinner party.
02 -
  • Flip the cabbage wedges gently with a spatula, they can fall apart if you're too rough with them.
  • If your romesco tastes flat, add a pinch more smoked paprika or another splash of vinegar to wake it up.
  • Let the toasted bread cool completely before adding it to the processor or it will turn gummy instead of blending smoothly.
03 -
  • Toast the walnuts in a dry skillet over medium heat, shaking the pan constantly, until they smell nutty and turn a shade darker.
  • If your cabbage wedges are browning too fast, tent the pan loosely with foil for the last ten minutes of roasting.
  • Taste the romesco before serving and adjust the seasoning, it should be bold and punchy, not timid.
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