Pin this The sound of cabbage hitting a hot baking sheet is oddly satisfying, a soft thud followed by the first whisper of caramelization. I started making this on gray February evenings when I needed something substantial but not heavy, something that felt like comfort without the usual carbs. The romesco came later, after a friend mentioned her grandmother always served roasted vegetables with nut sauces in Catalonia. Now I can't imagine the cabbage without it.
I served this to my skeptical brother who claims he only eats cabbage in coleslaw. He ate three wedges, then scraped the remaining romesco off the platter with bread. The next week he texted asking if walnuts or almonds work better, which I took as a complete victory. Sometimes the best recipes are the ones that make people rethink ingredients they thought they had figured out.
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Ingredients
- Green or Savoy cabbage: Savoy has more texture and those crinkled leaves catch the romesco beautifully, but regular green cabbage gets sweeter and more tender when roasted.
- Olive oil for roasting: Do not skimp here, the oil is what creates those crispy caramelized edges that make this dish work.
- Roasted red bell pepper: Jarred is completely fine and saves time, just make sure it is packed in water or brine, not overly seasoned marinade.
- Toasted walnuts: Toast them yourself if possible, it takes five minutes and the flavor difference is remarkable.
- Sun-dried tomatoes in oil: These add a concentrated sweetness that balances the smokiness, drain them well or the sauce gets greasy.
- Rustic bread: This thickens the romesco and gives it body, use gluten-free if needed or add an extra tablespoon of nuts instead.
- Sherry vinegar: The slight sweetness matters here, red wine vinegar works but adds more sharpness.
- Smoked paprika: This is what makes it taste like winter, earthy and warm instead of bright and summery.
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Instructions
- Get the oven blazing hot:
- Preheat to 425°F so the cabbage can start caramelizing immediately instead of steaming. Line your baking sheet with parchment to avoid scrubbing later.
- Prep and season the cabbage:
- Cut the cabbage through the core into eight wedges so they hold together, brush both sides generously with olive oil, and season with salt and pepper. Do not be shy with the oil.
- Roast until golden and tender:
- Roast for 30 to 35 minutes, flipping the wedges halfway through so both sides get those deep caramelized edges. The centers should be fork tender and the outer leaves crispy.
- Blend the romesco:
- While the cabbage roasts, combine the roasted pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin in a food processor and pulse until chopped. Drizzle in the olive oil with the motor running until the sauce is smooth but still has some texture, then taste and adjust salt and pepper.
- Plate and garnish:
- Arrange the roasted cabbage wedges on a platter, spoon the romesco generously over the top, and scatter with parsley, extra toasted walnuts, and lemon wedges. Serve warm while the cabbage still has some heat.
Pin this There was a night last winter when the power went out just as I pulled the cabbage from the oven. We ate by candlelight with the romesco at room temperature, and it somehow tasted even better, nutty and rich and exactly what we needed. Food does not always need perfection, sometimes it just needs to show up at the right moment.
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Making the Romesco Ahead
The romesco keeps beautifully in the fridge for up to four days and actually improves as it sits. Store it in a jar with a thin layer of olive oil on top to keep it from drying out. I have started making double batches because it is incredible on grilled vegetables, stirred into pasta, or spread on sandwiches with fresh mozzarella.
Choosing Your Cabbage
Savoy cabbage has those gorgeous ruffled leaves that crisp up beautifully, but standard green cabbage becomes incredibly sweet when roasted and holds its shape well. I have also tried this with wedges of radicchio for a more bitter, elegant version. Whatever you choose, make sure the head is firm and heavy for its size.
Serving Suggestions
This works as a side dish next to roasted chicken or lamb, but I have also served it as a main with a grain salad and crusty bread. Crumbled feta or goat cheese on top makes it feel more substantial, and a fried egg on each wedge turns it into an excellent brunch.
- Try tucking leftover cabbage and romesco into warm pita with cucumbers and yogurt.
- The romesco is excellent tossed with roasted potatoes or spooned over white beans.
- Leftover wedges reheat well in a hot skillet to crisp them back up.
Pin this This is the kind of recipe that makes you look forward to winter vegetables instead of mourning summer tomatoes. Keep the romesco in your back pocket and you will never look at cabbage the same way again.
Frequently Asked Recipe Questions
- → 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 for roasting?
Both green and Savoy cabbage work wonderfully. Savoy has more tender leaves and caramelizes beautifully, while green cabbage holds its shape well and develops crispy edges.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting wedges. The core holds the leaves together during roasting. Cut through the core so each wedge has a portion attached.
- → Can I substitute the walnuts in the romesco?
Absolutely. Almonds or hazelnuts are traditional alternatives that work beautifully. Toast them first to enhance their flavor and create a richer sauce.
- → What can I serve this with for a complete meal?
This pairs wonderfully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It's also excellent alongside crusty bread and a simple green salad.
- → Is this dish suitable for meal prep?
The romesco sauce is excellent for meal prep, but the cabbage is best served fresh from the oven. You can prep and cut the cabbage ahead, then roast it just before serving.
