Save Last winter, I was hunting through my pantry on a grey afternoon when I spotted a jar of roasted red peppers wedged behind some canned tomatoes. That small discovery sparked an idea—what if I built an entire dish around the warm, complex flavors of Spanish romesco? I grabbed a head of cabbage, and by evening, my kitchen smelled like caramelized vegetables and toasted nuts. This baked cabbage salad became the kind of dish that makes you forget you're eating something simple.
I made this for my sister during the holidays, and she kept asking if there was meat hidden in it somewhere because the flavors felt so rich and complete. Watching her eat that first warm forkful of cabbage with that glossy romesco on top, I realized this recipe had become something I wanted to share with everyone who walked into my kitchen hungry and skeptical about eating their vegetables.
Ingredients
- 1 medium green or Savoy cabbage (about 2 lbs), cut into 8 wedges: Savoy cabbage has crinkled leaves that hold oil beautifully and caramelize faster than regular green cabbage, but either works—just aim for even wedge thickness so everything roasts at the same pace.
- 3 tbsp olive oil: This is your workhorse fat for browning the cabbage, so don't skimp here.
- 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper: Season generously before roasting because the cabbage will concentrate these flavors as it caramelizes.
- 1 large roasted red bell pepper (jarred or freshly roasted): Jarred saves time and works beautifully, but if you roast fresh ones, you'll taste that deeper, slightly charred complexity.
- 1/2 cup toasted walnuts: Buy them already toasted if you can, or toast raw ones yourself in a dry skillet for about 3 minutes—this one step changes everything about their flavor.
- 1/4 cup sun-dried tomatoes in oil, drained: These bring umami depth and a slight tang that romesco absolutely needs to sing.
- 2 garlic cloves, peeled: Raw garlic here adds bite, so use fresh cloves and don't hold back.
- 1 slice gluten-free or regular rustic bread, toasted and torn in pieces: This might seem odd, but bread acts as a thickener and adds body to the sauce—toast it until it's dry and slightly golden.
- 1 tbsp sherry vinegar (or red wine vinegar): Sherry vinegar is milder and rounder, but red wine vinegar works if that's what you have.
- 1/2 tsp smoked paprika and 1/4 tsp ground cumin: These spices give romesco its signature Spanish warmth without being spicy.
- 1/3 cup extra-virgin olive oil: This goes in last and keeps the sauce silky, so use something you actually enjoy tasting.
- 2 tbsp chopped fresh parsley, 2 tbsp toasted walnut pieces (optional), and lemon wedges: These garnishes brighten everything up and add that final spark of freshness.
Instructions
- Heat your oven and prep the cabbage:
- Preheat to 425°F and line a baking sheet with parchment paper. Cut your cabbage into 8 wedges by slicing from top to root, keeping the core intact so each wedge holds together. Brush both sides generously with olive oil and season well with salt and pepper—this is when you set the stage for golden, crispy edges.
- Roast until the edges are deep golden:
- Lay the cabbage flat on the baking sheet and roast for 30 to 35 minutes, flipping halfway through so both sides get that caramelized color. You'll know it's done when the outer leaves are darkened and crispy but the center still has some gentle give when you press it.
- Build the romesco while cabbage roasts:
- Combine the roasted red pepper, toasted walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin in a food processor. Pulse until everything is roughly chopped but still has some texture—you don't want a smooth puree.
- Drizzle in the olive oil until silky:
- With the processor running, stream in the extra-virgin olive oil slowly until the sauce becomes smooth but still maintains some texture. Taste and adjust the salt and pepper—romesco should taste bold and slightly tangy.
- Plate and serve warm:
- Arrange the roasted cabbage wedges on a platter or individual plates, spoon generous amounts of romesco over the top, then scatter parsley and extra walnuts across everything. Add lemon wedges on the side so people can squeeze them over just before eating.
Save There's a moment when you plate this dish and watch the glossy red romesco pool around those golden-edged cabbage wedges that feels almost fancy, even though you made it on a regular Tuesday night. That's when I knew this recipe wasn't just dinner—it was something that made the everyday feel special.
Why Romesco Is Your Secret Weapon
Romesco is one of those sauces that sounds complicated but requires no actual cooking skill, just a food processor and ingredients you can keep on hand. The beauty is that it tastes like you've spent hours building layers of flavor when really you've just combined things that already taste incredible. Once you make it once, you'll find yourself spooning it over roasted vegetables, spreading it on sandwiches, or dolloping it into soups without thinking twice.
Making This Your Own
The frame of this dish is solid, but the filling-in is all yours to play with. I've added crumbled feta for richness, tossed in chickpeas to make it more filling, and once scattered fresh pomegranate seeds across the top because I wanted something tart and pop-y. The cabbage and romesco are the anchors, but everything else can shift based on what's in your kitchen and what you're hungry for that day.
Storage and Serving Ideas
Roasted cabbage is best served warm, but it keeps well in the fridge for a couple of days and reheats gently in a 300°F oven for about 10 minutes. Romesco actually improves after a day in the fridge as the flavors deepen and get to know each other. This dish pairs beautifully alongside grilled sausages, nestled into a grain bowl, or standing alone as a vegetarian centerpiece.
- Make romesco up to 4 days ahead and store it in an airtight container in the fridge so you can throw together roasted cabbage whenever hunger strikes.
- If you want to serve this at room temperature for a casual gathering, let the cabbage cool for a few minutes and spoon warm romesco over top just before people dig in.
- Leftovers transform nicely into a next-day lunch when tucked into a wrap or served over toast with a fried egg on top.
Save This dish reminds me that sometimes the most satisfying meals come from respecting simple ingredients and giving them the time they need to become something special. Bake it, sauce it, share it with someone hungry.
Recipe FAQ
- → 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?
Both green cabbage and Savoy cabbage work wonderfully. Savoy has a more delicate texture and sweeter flavor, while green cabbage offers a firmer bite and holds up well to roasting.
- → How do I prevent the cabbage from falling apart?
Keep the core intact when cutting the cabbage into wedges. The core helps hold the leaves together during roasting. Cut through the core so each wedge remains connected.
- → Can I substitute the walnuts in the romesco?
Absolutely. Almonds or hazelnuts are traditional alternatives that work beautifully in romesco sauce. Toast them first to enhance their flavor and create the signature nutty richness.
- → What can I serve this with?
This dish pairs excellently with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works as a standalone vegetarian main with crusty bread.
- → Is this dish suitable for meal prep?
Yes, both components can be prepared separately and stored for 3-4 days. Reheat the cabbage in the oven at 350°F for best results, and bring the romesco to room temperature before serving.
