Save The oven timer had just gone off when I noticed the cabbage wedges had gone from pale green to burnished gold at the edges. I'd been skeptical about roasting cabbage whole like this, but my neighbor had sworn by it after a trip to Barcelona. The kitchen smelled like caramelized sweetness and toasted nuts, and I realized I'd been underestimating this humble vegetable for years. That first bite, warm and tender with the smoky romesco clinging to every leaf, made me a believer.
I made this for a small dinner party on a rainy February evening, and it disappeared faster than the roast chicken. One guest, a confirmed cabbage skeptic, went back for seconds and asked for the recipe before dessert was even served. The combination of sweet roasted cabbage and that punchy, nutty sauce felt like comfort and adventure on the same plate. It's become my go-to when I want to impress without spending hours in the kitchen.
Ingredients
- Green or Savoy cabbage: Savoy has more delicate, crinkled leaves that catch the sauce beautifully, but regular green cabbage works perfectly and holds its shape during roasting.
- Olive oil for roasting: Don't skimp here, it helps the cabbage edges caramelize and turn golden instead of just steaming in the oven.
- Roasted red bell pepper: Jarred peppers save time and work wonderfully, but if you roast your own, the charred skin adds an extra layer of smokiness.
- Toasted walnuts: These give the romesco its signature nutty richness and creamy texture when blended, toast them until fragrant for maximum flavor.
- Sun-dried tomatoes in oil: They bring concentrated sweetness and umami depth that balances the vinegar's tang perfectly.
- Toasted bread: This traditional thickener gives the sauce body and a subtle earthiness, any rustic bread works as long as it's well toasted.
- Sherry vinegar: Its gentle acidity and slight sweetness are ideal, but red wine vinegar is a fine substitute if that's what you have.
- Smoked paprika: Just half a teaspoon adds warmth and a hint of campfire that ties the whole sauce together.
Instructions
- Preheat and prep:
- Get your oven to 425°F and line a baking sheet with parchment to prevent sticking. This high heat is key for caramelization without drying out the cabbage.
- Season the cabbage:
- Arrange your wedges in a single layer, brush both sides generously with olive oil, and season well with salt and pepper. Don't crowd them or they'll steam instead of roast.
- Roast until golden:
- Slide the tray into the oven and roast for 30 to 35 minutes, flipping the wedges halfway through. You're looking for deep golden edges and a tender, almost buttery center.
- Build the romesco:
- While the cabbage roasts, toss the red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin into your food processor. Pulse until everything is roughly chopped and starting to come together.
- Blend to perfection:
- With the motor running, drizzle in the olive oil in a steady stream until the sauce is smooth but still has a bit of texture. Taste and adjust with salt, pepper, or an extra splash of vinegar if needed.
- Plate and garnish:
- Arrange the warm cabbage wedges on a platter, spoon the romesco generously over the top, and finish with chopped parsley, extra walnuts, and lemon wedges on the side. Serve immediately while everything is still warm.
Save There's something deeply satisfying about pulling a tray of bronzed cabbage from the oven and watching it transform under a blanket of vibrant red sauce. It's the kind of dish that makes people pause mid-conversation and lean in a little closer. I've served it to vegetarians and meat lovers alike, and it always holds its own on the table.
Making the Romesco Ahead
The romesco sauce keeps beautifully in an airtight container in the fridge for up to four days, and the flavors actually deepen as it sits. I often make a double batch on Sunday and use it throughout the week on grilled vegetables, grain bowls, or even as a dip for crusty bread. Just bring it to room temperature or warm it gently before serving so it drizzles easily over the cabbage.
Serving Suggestions
This salad shines as a centerpiece for a vegetarian meal, but it also plays well with others on a larger spread. I've served it alongside grilled sausages, roasted chicken, or even as part of a mezze-style dinner with hummus and warm pita. A crumble of feta or goat cheese on top adds a creamy tang that some guests absolutely love.
Storage and Reheating
Leftover roasted cabbage can be stored separately from the sauce and gently reheated in a 350°F oven for about 10 minutes. The romesco can be drizzled on cold or at room temperature, though I prefer everything warm for the best experience. If you're meal prepping, keep the components separate and assemble just before serving to maintain the best texture.
- Store cabbage and sauce in separate airtight containers for up to three days.
- Reheat cabbage in the oven rather than the microwave to preserve its caramelized edges.
- Leftover romesco is excellent on eggs, sandwiches, or roasted potatoes.
Save This dish has earned a permanent spot in my winter rotation, and I hope it does the same for you. There's real magic in taking something as simple as cabbage and turning it into a meal worth remembering.
Recipe FAQs
- → Can I make the romesco sauce ahead of time?
Yes, the romesco sauce stores beautifully in an airtight container in the refrigerator for up to 4 days. This makes it perfect for meal prep or entertaining.
- → What type of cabbage works best?
Green or Savoy cabbage both work wonderfully. Savoy has a more tender texture and sweeter flavor, while green cabbage holds its shape better during roasting.
- → How do I prevent the cabbage from drying out?
Brush both sides generously with olive oil before roasting and flip the wedges halfway through cooking. This ensures even caramelization while keeping the interior tender and moist.
- → Can I substitute the walnuts in the romesco?
Almonds or hazelnuts make excellent substitutes and are traditional in Spanish romesco. Toast them first to bring out their natural oils and flavor.
- → Is this dish suitable for meal prep?
Absolutely. Roast the cabbage and prepare the romesco separately, then store in the fridge for up to 3 days. Reheat the cabbage in a 375°F oven and serve with room temperature or warmed romesco.
- → What can I serve this with?
It pairs beautifully with grilled sausages, roasted chicken, or as part of a grain bowl. It also works wonderfully as a standalone vegetarian main with crusty bread.