Pin it The smell of roasting cabbage hit me before I even opened the oven door—sweet, almost caramelized, nothing like the boiled cabbage I grew up avoiding. I was testing this recipe on a gray February afternoon when I needed something warm and bold but not heavy. The romesco came together in minutes, and when I drizzled it over those golden wedges, I knew I'd stumbled onto something that could anchor a meal. It looked impressive enough for company but felt easy enough for a weeknight. That balance is rare.
I brought this to a potluck once, worried it was too simple compared to the casseroles and lasagnas. But people kept coming back to the platter, scraping up every last bit of romesco with their forks. One friend asked if it was from a fancy restaurant. I laughed and told her it was just cabbage and nuts, but the oven did all the hard work. She made it the following week and texted me a photo of her own golden wedges. That kind of sharing is what keeps a recipe alive.
Ingredients
- Green or Savoy cabbage: Savoy has more tender leaves and beautiful crinkles, but regular green cabbage caramelizes just as well and holds its shape through roasting.
- Olive oil: Brush it generously on the wedges so the edges get crisp and golden, not just soft.
- Roasted red bell pepper: Jarred works perfectly here and saves time, just drain it well so the sauce doesnt get watery.
- Toasted walnuts: Their earthy sweetness is key to romesco, and toasting them intensifies that flavor.
- Sun-dried tomatoes in oil: These bring concentrated umami and a little tang, drain them but dont rinse.
- Garlic cloves: Raw garlic gives the sauce a sharp bite that balances the sweet roasted pepper.
- Toasted bread: This thickens the romesco and gives it body, use gluten-free if needed.
- Sherry vinegar: Its slightly sweet acidity is traditional in romesco, but red wine vinegar works in a pinch.
- Smoked paprika: A little goes a long way, it adds depth without overwhelming the other flavors.
- Ground cumin: Just a pinch warms up the sauce and ties everything together.
- Extra-virgin olive oil: Drizzle it in slowly while blending to create a smooth, luxurious texture.
- Fresh parsley: Brightens the whole dish and adds a fresh contrast to the roasted flavors.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is what gives the cabbage those crispy, caramelized edges.
- Season the Cabbage:
- Brush each wedge on both sides with olive oil, then sprinkle with salt and pepper. Dont skimp on the oil, it helps the cabbage brown beautifully.
- Roast Until Golden:
- Roast for 30 to 35 minutes, flipping the wedges halfway through. You want deep golden edges and tender centers that yield to a fork.
- Build the Romesco:
- While the cabbage roasts, add the roasted pepper, walnuts, sun-dried tomatoes, garlic, bread, vinegar, paprika, and cumin to your food processor. Pulse until roughly chopped and combined.
- Emulsify the Sauce:
- With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has a little texture. Taste and adjust salt and pepper as needed.
- Plate and Garnish:
- Arrange the roasted cabbage wedges on a platter, spoon the romesco generously over the top, and scatter with parsley and extra walnuts. Serve with lemon wedges for squeezing.
Pin it The first time I served this to my dad, who usually eyes vegetables with suspicion, he finished two wedges and asked if there was more sauce. He didnt say much else, but he scraped his plate clean. Sometimes the best compliment is silence followed by an empty dish. This recipe has a way of converting even the skeptics, maybe because it tastes more like comfort food than health food.
Making It Ahead
The romesco sauce keeps beautifully in the fridge for up to four days, and honestly, it tastes even better the next day once the flavors marry. I like to make a big batch on Sunday and use it throughout the week on roasted vegetables, grilled chicken, or stirred into grain bowls. The cabbage is best roasted fresh, but you can prep the wedges in advance and store them covered in the fridge until youre ready to roast.
Serving Suggestions
This dish shines as a vegetarian main when paired with crusty bread and a simple arugula salad, but it also works as a bold side alongside grilled sausages or roasted chicken. Ive served it over warm farro with crumbled feta for a hearty grain bowl, and Ive tucked leftovers into pita with hummus for lunch the next day. The romesco is so versatile that once you make it, youll start finding excuses to use it on everything.
Variations and Swaps
If you cant find walnuts, toasted almonds or hazelnuts work just as well in the romesco and bring their own nutty sweetness. For a vegan version, just make sure your bread is dairy-free, and for extra richness, crumble some goat cheese or feta over the top before serving. You can also swap the cabbage for thick slices of cauliflower or halved fennel bulbs, both roast beautifully and love that smoky romesco.
- Try adding a pinch of red pepper flakes to the romesco for a gentle kick of heat.
- Garnish with pomegranate seeds in winter for a pop of color and tartness.
- Leftovers reheat well in a 350°F oven for about 10 minutes until warmed through.
Pin it This is the kind of recipe that feels like a gift every time you make it, simple enough to not stress over but impressive enough to make you proud. I hope it becomes one of those dishes you return to again and again, tweaking it to your taste and sharing it with people you love.
Recipe Questions & Answers
- → 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. Bring it to room temperature or gently warm it before serving over the freshly roasted cabbage.
- → What type of cabbage works best for roasting?
Green or Savoy cabbage both work wonderfully. Savoy has more tender, crinkled leaves that crisp nicely, while green cabbage offers a firmer texture with robust flavor when caramelized.
- → How do I keep the cabbage wedges from falling apart?
Keep the core intact when cutting your cabbage into wedges. The core holds the leaves together during roasting. Cut through the core vertically so each wedge has a portion of it.
- → Can I substitute the walnuts in the romesco?
Absolutely. Almonds or hazelnuts are traditional alternatives that work beautifully. Toast them first to bring out their natural oils and deepen the flavor of your 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 also stands alone as a satisfying vegetarian main with crusty bread.
- → How do I know when the cabbage is properly roasted?
Look for deep golden-brown edges with some charred bits and a tender, easily pierced center. This typically takes 30-35 minutes at 425°F, flipping once halfway through for even caramelization.