Baked Cabbage With Winter Romesco

The smell of cabbage browning in the oven used to puzzle my neighbors until they tasted it. What starts as a humble, inexpensive head transforms into something smoky and sweet, its edges crisping like the best parts of roasted Brussels sprouts. I stumbled on this combination after a farmers market haul left me with too much cabbage and a jar of sun-dried tomatoes I kept forgetting to use. The romesco sauce, thick with toasted walnuts and smoky paprika, turned that simple roasted vegetable into something I actually craved. Now its my go-to when I want something hearty but light, impressive but easy.

I made this for a small dinner party once, worried it might seem too simple. My friend who claims to hate cooked cabbage went back for seconds and asked for the recipe before dessert. The way the nutty, tangy romesco clings to the tender cabbage wedges makes every bite feel indulgent. Its one of those dishes that surprises people, the kind that starts quiet conversations about how vegetables can actually be exciting. I love watching faces change after that first bite.

Ingredients

• Green or Savoy cabbage: Savoy has more delicate leaves that crisp beautifully, but green cabbage holds its shape and gets wonderfully sweet when roasted.
• Olive oil: Use enough to coat the wedges generously so the edges caramelize instead of just steaming in the oven.
• Roasted red bell pepper: Jarred works perfectly here and saves time, just make sure to drain it well so the sauce doesnt get watery.
• Toasted walnuts: Toast them yourself for a few minutes in a dry skillet to bring out their natural sweetness and avoid any bitterness.
• Sun-dried tomatoes in oil: These add a concentrated umami punch that balances the sweetness of the pepper and the richness of the nuts.
• Sherry vinegar: Its slightly sweeter and more complex than red wine vinegar, but either works if thats what you have on hand.
• Smoked paprika: This is what gives the romesco its signature depth, dont skip it or substitute with regular paprika.
• Toasted bread: It thickens the sauce and adds body without making it heavy, any sturdy bread works as long as its toasted until dry.

Instructions

Prep the cabbage:

Cut the cabbage through the core into eight even wedges so they hold together during roasting. Brush both sides with olive oil and season well, the salt helps draw out moisture and encourages browning.

Roast until golden:

Roast at 425 degrees F for 30 to 35 minutes, flipping halfway through so both sides get crispy and caramelized. The edges should be deep golden and the centers fork-tender.

Make the romesco:

Combine the roasted pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin in a food processor and pulse until roughly chopped. Drizzle in olive oil with the motor running until the sauce is smooth but still has a little texture.

Season and adjust:

Taste the romesco and add salt, pepper, or a splash more vinegar if it needs brightness. It should be bold and punchy enough to stand up to the sweet roasted cabbage.

Plate and garnish:

Arrange the warm cabbage wedges on a platter and spoon the romesco generously over the top. Finish with chopped parsley, extra toasted walnuts, and lemon wedges for squeezing.

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This dish became a regular in my kitchen during the colder months when I wanted something warming but not heavy. I love how it fills the house with the smell of roasting vegetables and toasted nuts, and how it turns a two-dollar cabbage into something that feels special. Its the kind of recipe that makes you feel capable and creative without requiring fancy ingredients or techniques. Every time I make it, I remember why simple food done well is always worth it.

Make-Ahead Tips

The romesco sauce keeps beautifully in the fridge for up to four days and actually tastes better the next day once the flavors meld. I often make a double batch and use it on grain bowls, grilled vegetables, or even as a dip for crusty bread. The roasted cabbage is best served fresh, but you can prep the wedges in advance and roast them just before serving. If you need to reheat leftovers, a quick stint under the broiler brings back some of that crispy edge.

Serving Suggestions

This works as a side dish alongside grilled sausages, roasted chicken, or a simple piece of fish. I also love it as a vegetarian main with a scoop of creamy polenta or a pile of herbed quinoa underneath. For extra richness, crumble some feta or goat cheese over the top just before serving. A crisp white wine or a light red pairs beautifully with the smoky, nutty flavors.

Customization Ideas

You can swap the walnuts for almonds or hazelnuts if thats what you have, though walnuts give the most traditional flavor. Red cabbage works too and turns a gorgeous deep purple when roasted, though it can be slightly more bitter. If you want to make it vegan, just double-check your bread ingredients.

• Add a pinch of red pepper flakes to the romesco for a gentle kick of heat.
• Toss in some pomegranate seeds for a pop of sweetness and color.
• Serve it over a bed of lemony arugula for extra freshness and contrast.

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This is one of those recipes that reminds me why I love cooking, its simple, forgiving, and always delivers something satisfying. I hope it becomes a favorite in your kitchen too.

Recipe Questions

→ 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 makes it perfect for meal prep or entertaining.

→ What type of cabbage works best for roasting?

Both green cabbage and Savoy cabbage work beautifully. Savoy has a more delicate texture, while green cabbage holds up well to high heat and develops deeper caramelization.

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

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

→ Can I make this dish vegan?

Absolutely. Simply ensure the bread used in the romesco sauce contains no dairy or eggs. The rest of the ingredients are naturally plant-based.

→ What can I serve this with?

This pairs wonderfully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works well alongside other roasted vegetables for a vegetarian feast.

→ Can I substitute the walnuts in the romesco?

Yes, you can use almonds or hazelnuts instead of walnuts. Toast them first to bring out their flavor and achieve the authentic romesco texture.