Baked Cabbage With Winter Romesco (Printable)

Roasted cabbage wedges with smoky walnut romesco sauce, parsley, and lemon. Vegetarian and naturally gluten-free.

# Ingredient list:

→ Roasted Cabbage

01 - 1 medium green or Savoy cabbage (about 2 pounds), cut into 8 wedges
02 - 3 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Winter Romesco Sauce

05 - 1 large roasted red bell pepper, jarred or freshly roasted
06 - 1/2 cup toasted walnuts
07 - 1/4 cup sun-dried tomatoes in oil, drained
08 - 2 garlic cloves, peeled
09 - 1 slice gluten-free or regular rustic bread, toasted and torn into pieces
10 - 1 tablespoon sherry vinegar or red wine vinegar
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1/3 cup extra-virgin olive oil
14 - Salt and black pepper to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted walnut pieces, optional
17 - Lemon wedges

# How-to:

01 - Preheat your oven to 425°F (220°C).
02 - Arrange cabbage wedges on a large baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
03 - Roast cabbage for 30 to 35 minutes, flipping halfway through, until edges are deep golden and the centers are tender.
04 - In a food processor, combine roasted red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin. Pulse until roughly chopped.
05 - With the processor running, drizzle in olive oil until the sauce is smooth but still maintains texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage on a platter. Spoon generous amounts of romesco over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Advice:

01 -
  • It transforms humble cabbage into something deeply caramelized and worth fighting over.
  • The romesco adds richness and smokiness without any cream or cheese.
  • It works beautifully as either a centerpiece vegetarian main or a bold side dish.
  • You can make the sauce days ahead and just roast the cabbage when youre ready.
02 -
  • Flip the cabbage wedges halfway through roasting or the bottoms will burn before the tops get golden.
  • If your romesco tastes flat, add an extra splash of vinegar or a pinch of salt to wake it up.
  • Dont overblend the sauce, a little texture keeps it interesting and rustic.
03 -
  • Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant, it makes a noticeable difference in the sauces depth.
  • If your romesco is too thick, thin it with a tablespoon of water or extra olive oil until it reaches a spoonable consistency.
  • Use a sharp knife to cut the cabbage wedges through the core so they hold together during roasting.
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