Baked Cabbage With Winter Romesco

The oven timer was going off while I was elbow-deep in walnuts and garlic, and I still hadn't flipped the cabbage. That first attempt at this dish taught me that romesco waits for no one, but caramelized cabbage is worth the chaos. I'd been skeptical about roasting a whole cabbage until my neighbor brought one over from her garden, massive and unwieldy, daring me to do something interesting with it. The smell that filled my kitchen that evening, nutty and sweet with a hint of smoke, made me a believer. Now it's my go-to when I want something that feels like a hug but looks like I tried.

I made this for a small dinner party in February, when everyone was tired of root vegetables and needed something green but still hearty. My friend Sarah, who swore she hated cabbage, went back for seconds and texted me the next day asking for the recipe. Watching her scrape every bit of romesco off her plate with a piece of bread was the kind of quiet victory that makes you feel like you've unlocked a secret. The lemon wedges were an afterthought, but they turned out to be essential, cutting through the richness just enough. That night reminded me that winter food doesn't have to be heavy to feel satisfying.

Ingredients

• Green or Savoy cabbage: Savoy has those crinkly leaves that catch the olive oil beautifully, but regular green cabbage works just as well and gets wonderfully sweet when roasted.
• Olive oil: Don't skimp here, you need enough to coat the wedges and help them caramelize, plus more for the romesco to bring everything together.
• Roasted red bell pepper: Jarred is absolutely fine and saves you time, just make sure to drain it well so the sauce doesn't get watery.
• Toasted walnuts: Toast them yourself if you can, it takes five minutes and the flavor difference is night and day, deeper and almost buttery.
• Sun-dried tomatoes in oil: These add a concentrated sweetness and umami that balances the smokiness, just drain them or your sauce will be too oily.
• Garlic cloves: Raw garlic gives the romesco its bite, but if you're sensitive, roast it with the cabbage first to mellow it out.
• Rustic bread: This thickens the sauce and gives it body, any sturdy bread works, just toast it until it's golden and crunchy.
• Sherry vinegar: It has a slight sweetness that red wine vinegar lacks, but either works in a pinch, just start with less and adjust.
• Smoked paprika: This is where the winter warmth comes from, a little smokiness that makes the whole dish feel cozy without being heavy.
• Ground cumin: Just a quarter teaspoon adds an earthy depth that ties the nuts and tomatoes together without announcing itself.
• Extra-virgin olive oil: Use something you'd happily dip bread into, the flavor comes through in the romesco and makes all the difference.
• Fresh parsley: A handful of green at the end brightens everything and makes the dish look alive, not just brown and beige.

Instructions

Get the oven ready:

Preheat to 425°F so it's blazing hot when the cabbage goes in, which helps those edges crisp up fast. Line your baking sheet with parchment to save yourself scrubbing later.

Prep and season the cabbage:

Cut the cabbage into eight wedges, keeping the core intact so they hold together, then brush both sides generously with olive oil and season with salt and pepper. Don't be shy with the oil, it's what makes them golden.

Roast until caramelized:

Slide the cabbage into the oven and roast for 30 to 35 minutes, flipping halfway through so both sides get that deep golden color. The edges should be crispy and the centers tender enough to pierce easily with a fork.

Blend the romesco base:

While the cabbage roasts, throw the red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin into a food processor and pulse until roughly chopped. You want texture, not baby food.

Finish the sauce:

With the processor running, slowly drizzle in the olive oil until the sauce comes together, thick but pourable. Taste and adjust with salt, pepper, or a splash more vinegar if it needs brightness.

Assemble and serve:

Arrange the roasted cabbage wedges on a platter and spoon the romesco generously over the top, letting it pool around the edges. Scatter parsley and extra walnuts over everything, tuck lemon wedges around the sides, and serve while it's still warm.

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The first time I brought this to a potluck, I worried it was too simple, just cabbage and a sauce. But I watched it disappear before the fancy casseroles, and someone's dad asked if I'd made the sauce from scratch like it was some kind of wizardry. That's when I realized that cooking something well beats cooking something complicated every single time. It's become my quiet confidence dish, the one I make when I want to remind myself that good food doesn't need to show off.

Making the Romesco Ahead

The romesco keeps beautifully in the fridge for up to four days, sealed tight in a jar, and actually improves as it sits. I've started making double batches because it's incredible on roasted vegetables, grilled chicken, or just spread on toast with a fried egg on top. Bring it to room temperature before serving, or warm it gently in a small pan, because cold romesco loses some of its magic. If it thickens too much in the fridge, loosen it with a splash of water or olive oil and stir until it's smooth again.

Choosing Your Cabbage

Savoy cabbage is my favorite for this because the leaves are tender and have all those ruffles that catch the sauce, but regular green cabbage is sturdier and holds up better if you're making it ahead. Red cabbage works too, though it turns a little purple and muddy looking when roasted, so save that for when appearance doesn't matter. Whatever you choose, look for a head that feels heavy for its size and has tight, unblemished leaves, because old cabbage can taste sulfurous and bitter no matter how you cook it.

Serving Suggestions and Variations

This works beautifully as a side next to grilled sausages or roasted lamb, but I've also served it over farro or quinoa as a grain bowl and it held its own as the main event. For a richer version, crumble feta or goat cheese over the top just before serving, the tangy creaminess plays perfectly with the smoky romesco. If you want to make it vegan, just double-check your bread and skip the cheese, everything else is already plant-based.

• Try adding a handful of toasted chickpeas on top for extra crunch and protein.
• Swap the walnuts for almonds or hazelnuts if that's what you have, the sauce will taste different but still delicious.
• Serve with crusty bread on the side so nothing goes to waste, every drop of that romesco is worth soaking up.

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This dish has become my answer to winter fatigue, when everything feels gray and I need color and flavor that doesn't require much fuss. It's proof that a vegetable, some nuts, and a hot oven can be more satisfying than anything complicated, and that's a lesson I come back to again and again.

Recipe FAQs

→ 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. Bring to room temperature before serving for best flavor.

→ What type of cabbage works best for roasting?

Both green cabbage and Savoy cabbage work excellently. Savoy has more tender, ruffled leaves that caramelize beautifully, while green cabbage offers a firmer texture with slightly sweeter flavor when roasted.

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

Keep the core intact when cutting the cabbage into wedges. Cut through the core so each wedge has a portion attached, which helps hold the layers together during roasting.

→ Can I substitute the walnuts in the romesco sauce?

Almonds or hazelnuts make excellent substitutes for walnuts in romesco sauce. Toast them first to enhance their nutty flavor and maintain the traditional Spanish character of the sauce.

→ What can I serve this dish with?

This versatile dish pairs wonderfully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works beautifully alongside other Mediterranean mezze-style dishes.

→ Is this dish suitable for meal prep?

The components can be prepped separately. Roast the cabbage and make the romesco sauce up to 3 days ahead, then gently reheat the cabbage and serve with room temperature or warmed sauce.