Save One rainy November afternoon, I was rifling through my pantry feeling uninspired when a jar of roasted red peppers caught my eye, and suddenly the whole dish came together in my mind. There's something about caramelized cabbage that transforms from humble to golden and sweet when heat does its magic, and pairing it with a nutty, complex romesco felt like discovering a secret. I threw this together on a whim for dinner guests who were skeptical about vegetable-forward food, and by the end of the meal, everyone was scraping their plates clean. That moment taught me that sometimes the best dishes emerge from boredom and a well-stocked pantry.
I made this for a friend who had just gone vegetarian and was worried about missing heartiness in his meals, and watching him take that first bite was pure joy. He actually paused mid-chew, then asked for seconds before finishing his first serving, which told me everything. Since then, this has become my go-to dish when I want to prove that vegetable-focused cooking can be genuinely craveable and satisfying.
Ingredients
- Medium green or Savoy cabbage, cut into 8 wedges (about 2 lbs): Savoy cabbage holds together better when roasted and develops those gorgeous caramelized edges, though green cabbage works beautifully too if that's what you have.
- Olive oil (3 tbsp for cabbage, 1/3 cup for sauce): Use your good olive oil for the romesco since it's not cooked and will taste like itself.
- Kosher salt and freshly ground black pepper: These simple seasonings let the cabbage's natural sweetness come through once it hits the heat.
- Large roasted red bell pepper (jarred or fresh): Jarred saves time and honestly tastes just as good as roasting your own, though fresh brings a smokier note if you're feeling ambitious.
- Toasted walnuts (1/2 cup): Toast them yourself if possible—the difference in flavor depth is worth the five minutes it takes.
- Sun-dried tomatoes in oil (1/4 cup drained): These concentrate all the umami and tangy-sweet character that makes romesco taste like it's been simmering for hours.
- Garlic cloves, peeled (2): Raw garlic gives the sauce a sharp punch that mellows into warmth as it sits.
- Rustic bread slice, toasted and torn (gluten-free or regular): This is the secret—bread acts as both binder and body, making the sauce rich and velvety without cream.
- Sherry vinegar or red wine vinegar (1 tbsp): Sherry vinegar is softer and slightly sweet, but red wine vinegar works if that's your pantry staple.
- Smoked paprika (1/2 tsp) and ground cumin (1/4 tsp): These spices are what make this sauce unmistakably Spanish and warm.
- Fresh parsley (2 tbsp chopped) and extra toasted walnuts for garnish: These add brightness and a final crunch that keeps the dish from feeling heavy.
- Lemon wedges: A squeeze of fresh lemon at the end brightens everything and makes the whole plate sing.
Instructions
- Get your oven ready and prep the cabbage:
- Preheat to 425°F and line a baking sheet with parchment paper. Cut your cabbage into 8 wedges from top to root end—this keeps each wedge intact and lets you get those gorgeous caramelized surfaces.
- Oil and season generously:
- Brush both sides of each wedge with olive oil and sprinkle with salt and pepper. Don't be shy; you want a light coating so the edges crisp up beautifully.
- Roast until the edges turn deep gold:
- Place wedges on the baking sheet and roast for 30 to 35 minutes, flipping halfway through. You'll know it's done when the outer leaves are dark golden and crispy and the centers yield to a fork.
- Build your romesco sauce while cabbage roasts:
- Add the roasted red pepper, toasted walnuts, sun-dried tomatoes, garlic, torn toasted bread, vinegar, paprika, and cumin to a food processor. Pulse until everything is roughly chopped but still has texture—this isn't a smooth puree.
- Stream in the olive oil to finish the sauce:
- With the processor running, slowly drizzle in the extra-virgin olive oil until the sauce comes together and looks creamy but still a bit chunky. Taste and season with salt and pepper until it feels balanced.
- Assemble and serve warm:
- Arrange the roasted cabbage wedges on a platter, spoon generous amounts of romesco sauce over top, and scatter parsley, extra walnuts, and lemon wedges around. Serve while the cabbage is still warm so everything comes together in temperature and flavor.
Save There was a quiet moment at the table when I realized this dish had moved beyond just being delicious—it had created a kind of comfort that made everyone slow down and actually taste what they were eating. Something about the warmth of the roasted cabbage paired with the bold, complex sauce made conversation easy and laughter effortless in a way that fancy plating never quite does.
The Magic of Roasted Cabbage
Cabbage has this hidden gift: when roasted hot enough, its natural sugars caramelize and its texture shifts from raw crunch to tender sweetness. I used to think of cabbage as purely a slaw vegetable until I discovered this transformation, and now it's one of my favorite things to roast. The key is high heat and patience—let it sit in the oven long enough that the outer leaves char slightly while the interior becomes almost creamy.
Romesco as an Everyday Sauce
What I love most about romesco is that it tastes like it took hours to develop, but it comes together in the food processor in minutes. Once you make it once, you'll find yourself pulling it out for grilled vegetables, spooning it over eggs, stirring it into grain bowls, or dipping crusty bread into it straight from the bowl. It's one of those sauces that feels special enough for company but practical enough for your Tuesday night dinner.
Variations and Adaptations
This dish is more flexible than it first appears, which is part of why I keep making it. Red cabbage works beautifully too and adds an earthy richness, though it takes a few minutes longer to roast. You can add crumbled feta or goat cheese for richness, toss in some chickpeas to make it more substantial, or serve it alongside grilled sausages if you want to add protein.
- For a vegan version, just double-check that your bread contains no dairy or eggs, and skip the cheese garnish.
- Romesco sauce keeps in the fridge for up to four days, so you can make it ahead and use it multiple ways throughout the week.
- Try this as part of a grain bowl with farro or couscous underneath the cabbage for a more filling main course.
Save This dish has a way of reminding me why I love cooking—it takes humble ingredients and coaxes out flavors that feel generous and warm. Every time I make it, someone tells me they didn't think they liked cabbage, and that moment never gets old.
Kitchen Guide
- → 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?
Green or Savoy cabbage both work beautifully. Savoy cabbage has a more delicate texture, while green cabbage offers a firmer bite. Both caramelize wonderfully when roasted at high heat.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the cabbage into wedges. This helps hold the leaves together during roasting. Cut through the core so each wedge has a portion attached.
- → Can I substitute the walnuts in the romesco sauce?
Almonds or hazelnuts make excellent substitutes and are traditional in Spanish romesco. Toast them lightly before blending for the best flavor and texture.
- → What can I serve this dish with?
This pairs wonderfully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works beautifully alongside other roasted vegetables for a vegetarian feast.
- → Is this dish suitable for vegans?
Yes, as long as you use bread that contains no dairy or eggs. Check your bread label to ensure it's vegan-friendly, and the rest of the ingredients are naturally plant-based.