Save to Pinterest Winter vegetables never excited me until I tasted roasted cabbage at a tapas bar in Barcelona, charred and sweet, drizzled with something smoky and rich. The chef called it romesco, and I nodded like I knew what that meant. Back home, I tried to recreate it using walnuts instead of the traditional almonds because that is what I had, and honestly, it tasted even better. Now this dish shows up on my table every time the air gets cold and I crave something warm that does not feel heavy.
I made this for my sister once when she announced she was trying to eat more vegetables. She stood in my kitchen, suspicious of cabbage, until she tried a wedge smothered in romesco. She went quiet, then asked for the recipe, which is how I knew it worked. We ended up sitting on the floor with the platter between us, using bread to scoop up every last bit of sauce.
Ingredients
- Green or Savoy cabbage: Savoy has those crinkly leaves that catch the sauce beautifully, but regular green cabbage works just as well and holds its shape when roasted.
- Olive oil: Do not skimp here, it helps the edges crisp up and turn golden.
- Roasted red bell pepper: Jarred is completely fine and saves you time, just make sure it is packed in water or oil, not vinegar.
- Toasted walnuts: They add a creamy, earthy richness that almonds cannot quite match, toast them until fragrant or they will taste flat.
- Sun-dried tomatoes in oil: These bring concentrated sweetness and a little tang, drain them well or the sauce will be too oily.
- Sherry vinegar: This is the secret to balancing the richness, red wine vinegar works in a pinch but sherry vinegar has more depth.
- Smoked paprika: Just half a teaspoon makes the whole dish taste like it has been kissed by fire.
- Toasted bread: It thickens the sauce and gives it body, any crusty bread works as long as it is a day or two old.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives the cabbage those crispy, caramelized edges.
- Prep the cabbage:
- Cut the cabbage into eight wedges, keeping the core intact so they hold together. Brush both sides generously with olive oil and season with salt and pepper.
- Roast until golden:
- Arrange the wedges on the baking sheet and roast for 30 to 35 minutes, flipping them halfway through. You want deep golden edges and tender centers that yield easily to a fork.
- Make the romesco:
- While the cabbage roasts, toss the roasted 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.
- Blend it smooth:
- With the processor running, drizzle in the olive oil slowly until the sauce is smooth but still has a little texture. Taste it and adjust with salt, pepper, or a splash more vinegar if it needs brightness.
- Plate and serve:
- Arrange the roasted cabbage wedges on a platter and spoon the romesco generously over the top. Finish with chopped parsley, extra toasted walnuts, and lemon wedges on the side for squeezing.
Save to Pinterest This dish became my go to when I wanted to feel like I was taking care of myself without spending an hour in the kitchen. There is something grounding about the smell of roasting cabbage, earthy and sweet, and the way the romesco ties it all together feels like a small act of kindness. I have served it to guests and eaten it alone straight from the pan, and it works either way.
Make It Ahead
The romesco sauce keeps beautifully in the fridge for up to four days, which means you can make it on a Sunday and have it ready to spoon over roasted vegetables, grilled fish, or even scrambled eggs all week. The cabbage is best roasted fresh, but you can cut the wedges and store them in the fridge a day ahead to save time. When you are ready to serve, just reheat the cabbage in a hot oven for a few minutes to crisp it back up.
Serving Suggestions
This works as a side dish next to roasted chicken or grilled sausages, but I have also eaten it as a main with a pile of crusty bread and a simple green salad. If you want to make it more substantial, serve it over farro, quinoa, or even creamy polenta. A crumble of feta or goat cheese on top adds richness and a little tang that plays nicely with the smoky romesco.
Swaps and Variations
If you cannot find walnuts, almonds or hazelnuts work just as well and keep it closer to traditional Spanish romesco. Cauliflower wedges can stand in for cabbage if you want something a little nuttier, just adjust the roasting time since cauliflower cooks faster. For a vegan version, just make sure your bread does not contain dairy or eggs, most rustic loaves are naturally vegan anyway.
- Try adding a pinch of red pepper flakes to the romesco if you like a little heat.
- Swap sherry vinegar for balsamic if that is what you have, it will be sweeter but still delicious.
- Toss in some chickpeas or white beans to make it a heartier one bowl meal.
Save to Pinterest This recipe taught me that vegetables do not need to be complicated to be crave worthy, just a hot oven and a good sauce. I hope it becomes one of those dishes you reach for when you want something cozy and satisfying without a lot of fuss.
Common 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 actually allows the flavors to meld beautifully. Just bring it to room temperature or gently warm it before serving.
- → What type of cabbage works best for roasting?
Both green cabbage and Savoy cabbage work wonderfully. Savoy cabbage has crinkled leaves that crisp up nicely, while green cabbage holds its shape well and develops deep caramelization. Choose heads that are firm and heavy for their size.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting your cabbage into wedges. The core acts as a natural anchor that holds 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 romesco alternatives and work beautifully. Toast them first to bring out their flavor. Marcona almonds are especially delicious if you can find them.
- → What can I serve alongside this dish?
This pairs wonderfully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It's also excellent alongside other Spanish-inspired dishes like patatas bravas or manchego cheese.
- → How can I make this dish more substantial?
Add crumbled feta or goat cheese on top, serve over a bed of cooked grains like farro or bulgur, or pair with white beans tossed in olive oil and garlic. You can also top with a poached or fried egg for extra protein.