Baked Cabbage With Winter Romesco (Printable Version)

Roasted cabbage wedges with bold winter romesco sauce. A warm, satisfying vegetarian dish ready in 55 minutes.

# 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 Steps:

01 - Preheat 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 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 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 sauce over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Tips:

01 -
  • Cabbage becomes impossibly sweet and caramelized in the oven, nothing like the sad boiled version.
  • The romesco sauce is bold, nutty, and versatile enough to use on everything from roasted carrots to grilled chicken.
  • It looks fancy but uses humble ingredients you probably already have.
  • Leftovers actually taste better the next day when the flavors settle in.
02 -
  • Do not crowd the baking sheet or the cabbage will steam instead of caramelize, use two sheets if you need to.
  • The romesco should taste punchy on its own because the mild cabbage will mellow it out.
  • If your sauce is too thick, thin it with a tablespoon of water or more olive oil until it is spoonable but not runny.
03 -
  • Toast your walnuts in a dry skillet over medium heat until they smell nutty and fragrant, it only takes a few minutes but makes a huge difference.
  • Taste the romesco before you serve it, it should be bold and a little aggressive on its own because the cabbage will balance it out.
  • Use the core of the cabbage to hold the wedges together while roasting, then you can remove it before serving if you prefer.
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