Baked Cabbage With Winter Romesco

The oven timer went off just as snow started falling outside, and I pulled out a tray of golden cabbage wedges that smelled like caramelized butter and earth. I had bought the cabbage on a whim at the farmers market, drawn to its tight, heavy weight and pale green layers. Standing there with a jar of roasted peppers and a bag of walnuts, I decided to make something that felt like winter comfort without the heaviness. What came together was this salad that is not really a salad at all, but something much better.

I served this to friends who claimed they did not like cabbage, and they scraped the platter clean. One of them kept spooning extra romesco onto her plate, asking what made it taste so good. I think it is the combination of the toasted walnuts and the sun-dried tomatoes, which add a deeper, richer flavor than the traditional almond version. Now every time I make it, someone asks for the recipe.

Ingredients

• Green or Savoy cabbage: Savoy has those crinkly leaves that crisp up beautifully, but regular green cabbage works just as well and holds its shape during roasting.
• Olive oil: Use a good one for brushing the cabbage, it makes all the difference in how the edges caramelize.
• Roasted red bell pepper: Jarred is fine and saves time, just make sure to drain it well so the sauce does not get watery.
• Toasted walnuts: They add a creamy, earthy richness that almonds cannot quite match, and toasting them first deepens the flavor.
• Sun-dried tomatoes in oil: These bring a concentrated sweetness and tang that balances the smokiness of the paprika.
• Rustic bread: A slice of toasted bread thickens the sauce and gives it body, use gluten-free if needed.
• Sherry vinegar: This is the secret, it adds a gentle acidity that brightens everything without being sharp.
• Smoked paprika: Just half a teaspoon gives the sauce a warm, campfire quality.

Instructions

Prep the cabbage:

Preheat your oven to 425°F and line a baking sheet with parchment. Cut the cabbage into eight wedges, keeping the core intact so they hold together, then brush both sides generously with olive oil and season with salt and pepper.

Roast until golden:

Roast the wedges for 30 to 35 minutes, flipping them halfway through so both sides get those crispy, caramelized edges. The centers should be tender enough to pierce easily with a fork.

Make the romesco:

While the cabbage roasts, toss the roasted 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.

Blend and emulsify:

With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has a little texture. Taste and adjust with salt, pepper, or a splash more vinegar if it needs brightness.

Plate and garnish:

Arrange the roasted cabbage wedges on a platter and spoon the romesco generously over the top. Scatter with chopped parsley, extra toasted walnuts if you like, and tuck lemon wedges around the edges for squeezing.

Save

There was an evening when I made this as a side for roasted chicken, but it completely stole the show. My husband kept reaching for more cabbage, ignoring the chicken entirely, and I realized this dish did not need anything else to feel complete. It became one of those recipes I turn to when I want something impressive but not fussy, something that makes the table feel abundant.

Making the Romesco Ahead

The romesco sauce keeps beautifully in the fridge for up to four days, and the flavors actually deepen as it sits. I like to make a double batch and use it on everything from roasted vegetables to grilled fish. Just bring it to room temperature before serving, or warm it gently in a small saucepan if you want it cozy.

Serving Suggestions

This works as a hearty side next to grilled sausages or lamb, but it also stands alone as a vegetarian main with crusty bread and a simple green salad. I have served it as part of a grain bowl with farro and crumbled feta, and it was perfect. The romesco is rich enough that a little goes a long way, so do not be shy with it.

Variations and Swaps

If you cannot find walnuts, almonds or hazelnuts work well, though the flavor will be a bit lighter. You can swap the sun-dried tomatoes for an extra roasted red pepper if you want a milder, sweeter sauce. For a vegan version, just check that your bread does not contain dairy or eggs.

• Add crumbled goat cheese or feta on top for extra richness and tang.
• Try roasting radicchio or endive wedges the same way for a more bitter, sophisticated version.
• A drizzle of honey over the finished dish adds a beautiful sweet contrast to the smoky romesco.

Save

This is the kind of dish that makes cabbage feel special, like something you would order at a restaurant and try to recreate at home. Now you have it, and I hope it becomes one of those recipes you make again and again.

Recipe FAQs

→ 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. Bring to room temperature before serving for best flavor.

→ What type of cabbage works best for roasting?

Both green cabbage and Savoy cabbage work wonderfully. Savoy has a more delicate texture and beautiful crinkled leaves, while green cabbage holds its shape better and develops deeper caramelization during roasting.

→ Can I substitute the walnuts in the romesco?

Absolutely. Traditional romesco uses almonds or hazelnuts, which would work perfectly here. Almonds create a slightly sweeter sauce, while hazelnuts add earthy richness. Toast them before blending for maximum flavor.

→ How do I prevent the cabbage from drying out while roasting?

Brush both sides generously with olive oil before roasting and don't skip flipping the wedges halfway through. The oil creates a protective layer that promotes caramelization while keeping the interior moist and tender.

→ What can I serve this dish with?

This pairs beautifully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works wonderfully as a standalone vegetarian main when topped with crumbled feta or goat cheese.

→ Is this dish suitable for meal prep?

The romesco sauce keeps well for 4 days, but cabbage is best roasted fresh for optimal texture. You can prep the cabbage wedges in advance and store them covered in the refrigerator, then roast just before serving.