Save to Pinterest The oven was on full blast one January evening when I decided to stop treating cabbage like a forgotten vegetable. I sliced it into thick wedges, drizzled them with olive oil, and slid them into the heat. What came out half an hour later was golden, sweet, and crispy at the edges. I spooned romesco over the top and ate it standing at the counter, realizing I had been underestimating cabbage my entire life.
I brought this to a potluck once, unsure how people would react to roasted cabbage on a platter. By the end of the night, the dish was scraped clean and three people had asked for the recipe. One friend said it tasted like winter in Spain, even though neither of us had been. It became my go-to whenever I wanted something that looked impressive but didnt drain my energy.
Ingredients
- Green or Savoy cabbage: Savoy has ruffled leaves that crisp beautifully, but green works just as well and holds its shape during roasting.
- Olive oil: Use a good one for brushing the cabbage, it caramelizes the edges and adds richness without heaviness.
- Roasted red bell pepper: Jarred is fine and saves time, just drain it well so the sauce doesnt get watery.
- Toasted walnuts: They bring earthy sweetness and body to the romesco, toast them until fragrant for the best flavor.
- Sun-dried tomatoes in oil: These add concentrated sweetness and a silky texture, drain them but save the oil for other dishes.
- Garlic cloves: Raw garlic gives the sauce a sharp bite that mellows with the other ingredients.
- Rustic bread: Toasted bread thickens the romesco and gives it a subtle nutty backbone, gluten-free works perfectly.
- Sherry vinegar: It has a gentle acidity that brightens the sauce without overpowering the smokiness.
- Smoked paprika: This is what gives the romesco its warm, smoky depth, dont skip it.
- Ground cumin: Just a pinch adds warmth and complexity without tasting obvious.
- Fresh parsley: A handful of chopped parsley at the end adds color and a fresh contrast to the rich sauce.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper. This high heat is what creates those crispy, caramelized edges on the cabbage.
- Prep and season the cabbage:
- Arrange the wedges on the sheet, brush both sides generously with olive oil, and season with salt and pepper. Make sure each wedge has enough oil to brown properly.
- Roast until golden:
- Roast for 30 to 35 minutes, flipping the wedges halfway through so both sides get crispy. The centers should be tender and the edges deeply caramelized.
- Make the romesco:
- While the cabbage roasts, combine roasted red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin in a food processor. Pulse until everything is roughly chopped and starting to come together.
- Blend in the oil:
- With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has some texture. Taste and adjust salt and pepper as needed.
- Plate and garnish:
- Arrange the roasted cabbage on a platter, spoon the romesco generously over the wedges, and scatter parsley and extra walnuts on top. Serve with lemon wedges on the side for brightness.
Save to Pinterest There was a night when I made this for myself after a long week, no guests, no occasion. I sat at the table with a wedge of cabbage, a puddle of romesco, and a glass of wine. It felt like the kind of meal that reminded me why I love cooking, simple ingredients turning into something that felt like care.
How to Store and Reheat
The romesco keeps beautifully in an airtight container in the fridge for up to four days, and it actually tastes better the next day once the flavors have melded. Roasted cabbage is best fresh, but you can reheat leftovers in a 350°F oven for about 10 minutes to crisp them back up. I sometimes toss cold leftover cabbage into grain bowls or slice it thin for a warm slaw.
Ways to Make It Your Own
If you want more richness, crumble feta or goat cheese over the top just before serving. For a heartier meal, serve it alongside grilled sausages or roasted chicken thighs. You can also swap walnuts for almonds or hazelnuts in the romesco, each nut brings a different flavor but all of them work. A drizzle of honey over the finished dish adds a surprising sweetness that plays beautifully with the smoke.
Serving Suggestions
This dish shines as a side next to roasted meat or fish, but it also holds its own as a vegetarian main when paired with crusty bread and a simple green salad. I love it as part of a mezze-style spread with hummus, olives, and pickled vegetables. It also works beautifully over quinoa or farro for a grain bowl that feels complete and nourishing.
- Serve warm or at room temperature, both ways taste incredible.
- Pair with a crisp white wine or a light red like Garnacha.
- Leftovers make an excellent next-day lunch straight from the fridge.
Save to Pinterest This is the kind of recipe that makes you look at vegetables differently, with a little heat and the right sauce, they become the main event. I hope it brings you as much quiet satisfaction as it has brought me.
Questions & Answers
- → 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?
Both green and Savoy cabbage work wonderfully. Savoy has more delicate leaves that crisp nicely, while green cabbage holds its structure well and develops deep caramelization.
- → How do I prevent the cabbage from falling apart when cutting?
Keep the core intact when cutting the cabbage into wedges. Cut through the core so each wedge has a portion that holds the leaves together during roasting.
- → Can I substitute the walnuts with other nuts?
Absolutely! Almonds or hazelnuts are traditional romesco alternatives. Toast them first to bring out their flavor and ensure a rich, nutty sauce.
- → How do I store and reheat leftovers?
Store roasted cabbage and romesco separately in airtight containers for up to 3 days. Reheat cabbage in a 375°F oven for 10 minutes to restore crispness, and bring romesco to room temperature or gently warm it.
- → Is this dish suitable for meal prep?
Yes, both components store well separately. Prepare the romesco in advance and roast cabbage fresh, or reheat roasted cabbage in the oven to maintain texture.