Baked Cabbage With Winter Romesco (Printer View)

Roasted cabbage wedges with bold winter romesco sauce. Hearty Spanish-inspired vegetarian dish in under an hour.

# Components:

→ 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

# Method:

01 - Preheat oven to 425°F (220°C).
02 - Arrange cabbage wedges on a large baking sheet lined with parchment paper. Brush both sides generously with olive oil and season evenly with salt and pepper.
03 - Roast cabbage for 30 to 35 minutes, flipping halfway through cooking, until edges develop a deep golden color and centers become tender.
04 - While cabbage roasts, combine roasted red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin in a food processor. Pulse until roughly chopped.
05 - With the food processor running, drizzle in extra-virgin olive oil gradually until sauce reaches a smooth consistency while maintaining slight texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage wedges on a serving platter. Spoon generous portions of romesco sauce over wedges. Top with chopped parsley, additional walnuts if desired, and serve with lemon wedges. Serve while warm.

# Expert Advice:

01 -
  • The cabbage transforms into something addictive—crispy edges with a tender, almost buttery center that surprises people who think they don't like vegetables.
  • Romesco sauce is bold enough to stand on its own but humble enough to make you feel like you're eating something nourishing, not fussy.
  • It works equally well as a weeknight side dish or an impressive vegetarian main that doesn't feel like compromise food.
02 -
  • Don't skip flipping the cabbage halfway through—one side won't caramelize evenly, and you'll miss those crispy edges that make this dish special.
  • Toast your walnuts for the romesco if you haven't already; raw walnuts taste pale and watery by comparison, and toasting takes barely five minutes.
  • Make the romesco sauce first if you're timing things, since it keeps perfectly fine at room temperature while you finish roasting the cabbage.
03 -
  • If your roasted red peppers come from a jar, drain them well and pat them dry with paper towels so the sauce doesn't get watery.
  • The bread in the romesco is essential—don't skip it thinking you can achieve the same texture another way, as it creates a subtle richness that's hard to replicate.
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