Save The smell of cabbage roasting at high heat is nothing like the boiled cabbage of childhood nightmares. It smells like caramel and char, like something you'd order at a restaurant with exposed brick walls and mismatched plates. I stumbled onto this dish one January when I had half a cabbage leftover and a jar of roasted peppers that needed using. The result was so good I forgot to take a photo until I'd already eaten two wedges standing at the counter.
I made this for a small dinner party where half the guests were vegetarian and the other half were skeptical carnivores. Everyone went quiet when they tasted it, then immediately asked for seconds. One friend scraped the leftover romesco into a jar and took it home. That's when I knew this recipe was a keeper.
Ingredients
- Green or Savoy cabbage: Savoy has more tender, crinkled leaves that crisp beautifully, but green cabbage works just as well and holds its shape nicely when roasted into wedges.
- Olive oil: Don't skimp here, it helps the cabbage caramelize and keeps the edges from drying out during the long roast.
- Roasted red bell pepper: Jarred is completely fine and saves time, just make sure to drain it well so the romesco doesn't get watery.
- Toasted walnuts: They add a rich, earthy backbone to the sauce, toast them yourself if you can for deeper flavor.
- Sun-dried tomatoes in oil: These bring concentrated sweetness and a slight tang, drain them but save the oil for another use.
- Rustic bread: It thickens the romesco and gives it body, any sturdy bread works as long as you toast it until golden.
- Sherry vinegar: This is the secret brightness that balances all the richness, red wine vinegar is a fine substitute but sherry is worth seeking out.
- Smoked paprika: Just half a teaspoon adds a warm, subtle smokiness that makes the whole sauce feel more complex.
Instructions
- Prep the Oven and Cabbage:
- Preheat your oven to 425°F and line a baking sheet with parchment to make cleanup easier. Brush each cabbage wedge generously with olive oil on both sides, then season with salt and pepper.
- Roast Until Golden:
- Roast the wedges for 30 to 35 minutes, flipping them halfway through so both sides get crispy and caramelized. The edges should be deep golden and the core tender enough to pierce with a fork.
- Blend the Romesco:
- While the cabbage roasts, toss all the romesco ingredients except the olive oil into a food processor and pulse until roughly chopped. Drizzle in the oil with the motor running until the sauce is smooth but still has a little texture.
- Taste and Adjust:
- Season the romesco with salt and pepper, tasting as you go. If it feels too thick, add a splash of water or more oil.
- Plate and Garnish:
- Arrange the roasted cabbage on a platter and spoon the romesco generously over each wedge. Finish with chopped parsley, extra toasted walnuts, and lemon wedges on the side.
Save There's something quietly satisfying about serving a dish that looks this impressive but comes together with such little fuss. The first time I plated it, I felt like I'd pulled off a magic trick. My partner looked at me like I'd been hiding culinary secrets, and I just smiled and said it was only cabbage.
Make-Ahead Magic
The romesco sauce is even better the next day after the flavors have had time to marry in the fridge. I often make a double batch and keep it in a jar for up to four days. It's incredible on roasted vegetables, grilled chicken, or stirred into scrambled eggs. The cabbage is best served fresh from the oven, but you can roast it a few hours ahead and reheat it at 400°F for about 10 minutes to crisp it back up.
Serving Suggestions
This dish plays well with others. I've served it alongside grilled sausages for a hearty winter dinner, and I've also piled it over quinoa or farro with a fried egg on top for a satisfying grain bowl. It's versatile enough to be a side at a holiday table or the star of a simple weeknight meal. If you want to make it even richer, crumble some feta or goat cheese over the top just before serving.
Storage and Leftovers
Leftover cabbage and romesco keep separately in airtight containers in the fridge for up to three days. The cabbage will lose some of its crisp texture, but you can revive it in a hot oven or even a skillet with a drizzle of oil. The romesco stays vibrant and punchy, and I've been known to eat it straight from the jar with a spoon.
- Reheat cabbage in a 400°F oven for 8 to 10 minutes to restore some crispness.
- Bring romesco to room temperature before serving for the best flavor.
- Use leftover romesco as a dip for crusty bread or raw vegetables.
Save This is the kind of recipe that makes you feel like a better cook than you actually are, and I mean that as the highest compliment. It's simple, forgiving, and delivers flavors that feel thoughtful and layered without demanding perfection.
Recipe FAQs
- → 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 actually allows the flavors to meld beautifully. Bring to room temperature before serving or gently warm it.
- → What type of cabbage works best for roasting?
Both green cabbage and Savoy cabbage work excellently. Savoy cabbage has a more delicate texture and sweeter flavor, while green cabbage holds its shape better during roasting and develops deeper caramelization.
- → Can I substitute the walnuts with another nut?
Absolutely. Almonds or hazelnuts are traditional romesco alternatives and will provide a similarly rich, nutty flavor. Toast them first to enhance their flavor and match the texture of the walnuts.
- → How do I prevent the cabbage from burning during roasting?
Ensure your cabbage wedges are evenly coated with olive oil and don't overcrowd the baking sheet. Flip them halfway through cooking and monitor closely during the last 10 minutes. The edges should be golden and crispy, not blackened.
- → What can I serve this dish with?
This pairs wonderfully with grilled sausages, roasted chicken, or as part of a grain bowl with quinoa or farro. It also works beautifully alongside other roasted vegetables or as a standalone vegetarian main with crusty bread.
- → Is this dish suitable for meal prep?
Yes, both components can be prepared separately and stored. The roasted cabbage keeps for 3 days refrigerated, and the romesco for 4 days. Reheat the cabbage in a 350°F oven for 10 minutes and serve with room-temperature or warmed romesco.