Baked Cabbage With Winter Romesco (Printable)

Roasted cabbage wedges with bold walnut romesco sauce. Warm, hearty, and naturally vegetarian in under an hour.

# Ingredient List:

→ 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:

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 olive oil until the sauce is smooth but still retains 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 Tips:

01 -
  • The cabbage gets sweet and crispy at the edges while staying tender inside, like the best roasted vegetable you have ever had.
  • The romesco sauce is bold and nutty, with just enough smokiness to make every bite feel special.
  • It works as a side dish or a main, and nobody will miss the meat.
  • You can make the sauce days ahead and just roast the cabbage when you are ready to eat.
02 -
  • Do not skip flipping the cabbage halfway through, or one side will burn while the other stays pale.
  • If your romesco tastes flat, it probably needs more vinegar or a pinch of salt to wake it up.
  • Make sure the cabbage wedges are cut through the core so they stay intact during roasting.
03 -
  • Toast your walnuts in a dry skillet until fragrant before adding them to the sauce, it makes them taste deeper and nuttier.
  • If your romesco is too thick, thin it with a tablespoon of water or more olive oil until it is spoonable but not runny.
  • Roast the cabbage on the bottom rack of the oven for even more caramelization on the bottom.
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