Save The oven was already warm from making dinner when I spotted the cabbage sitting untouched in the crisper drawer. I had planned something simple, but the earthy smell of those outer leaves pulled me toward something bolder. A neighbor had brought back smoked paprika from Barcelona months earlier, and suddenly this dish just made sense. The kind of sense you feel in your hands before your brain catches up. That evening turned into one of those accidental triumphs where the kitchen smells so good you forget to set the table.
I served this to friends who swore they didnt like cabbage. Watching them scrape their plates clean and ask for the recipe felt like winning something. One of them kept dipping bread into the leftover romesco pooled on the platter. We ended up sitting at the table longer than usual, talking about winter vegetables and how underrated they are. That night the cabbage became the main event, not an afterthought.
Ingredients
- Green or Savoy cabbage: Savoy has ruffled leaves that crisp beautifully, but green cabbage works just as well and holds its shape during roasting.
- Olive oil for roasting: Dont skimp here, it helps the edges turn golden and prevents sticking.
- Roasted red bell pepper: Jarred is fine and saves time, just drain it well so the sauce doesnt get watery.
- Toasted walnuts: Their earthy bitterness balances the sweetness of the tomatoes and pepper perfectly.
- Sun-dried tomatoes in oil: These add concentrated umami, make sure to drain excess oil or the sauce becomes greasy.
- Garlic cloves: Raw garlic gives the romesco a sharp backbone, use fresh not jarred for the best flavor.
- Toasted bread: This thickens the sauce and adds body, any sturdy bread works as long as its toasted until crisp.
- Sherry vinegar: It has a nutty sweetness that red wine vinegar cant quite match, but either works in a pinch.
- Smoked paprika: This is what makes the romesco feel warming and complex, dont substitute sweet paprika.
- Extra-virgin olive oil: Use something you would drizzle on salad, the flavor comes through in the finished sauce.
- Fresh parsley: A bright green finish that cuts through the richness right before serving.
Instructions
- Get the oven ready:
- Preheat to 425°F so the cabbage hits intense heat right away. Line your baking sheet with parchment to avoid scrubbing later.
- Prep and season the cabbage:
- Cut the cabbage through the core into eight wedges so they hold together. Brush both sides with olive oil and season generously with salt and pepper.
- Roast until golden:
- Roast for 30 to 35 minutes, flipping halfway through so both sides caramelize. The edges should be deep brown and the centers tender enough to pierce with a fork.
- Build the romesco base:
- Add roasted pepper, walnuts, sun-dried tomatoes, garlic, torn toasted bread, vinegar, paprika, and cumin to your food processor. Pulse until everything is broken down but still has some texture.
- Blend in the oil:
- With the processor running, stream in the olive oil slowly until the sauce becomes smooth and thick. Taste and adjust salt and pepper as needed.
- Plate and garnish:
- Arrange the roasted cabbage wedges on a platter and spoon romesco generously over each piece. Finish with chopped parsley, extra toasted walnuts, and lemon wedges on the side.
Save There was a Sunday afternoon when I made this just for myself. No guests, no plan, just the quiet hum of the oven and the smell of walnuts toasting. I ate it straight from the baking sheet with a spoon, standing at the counter. Sometimes a dish doesnt need an occasion to feel special.
Making the Romesco Ahead
The sauce keeps in the fridge for up to four days and actually tastes better the next day once the flavors settle. Store it in a jar with a thin layer of olive oil on top to keep it from drying out. Let it come to room temperature before serving or warm it gently in a small pot.
Choosing Your Cabbage
Savoy cabbage has delicate, crinkled leaves that crisp up beautifully and feel a bit more elegant on the plate. Green cabbage is sturdier and holds its shape even longer, plus its usually cheaper and easier to find. Either one roasts into something sweet and satisfying, so use what you have.
Serving and Pairing Ideas
This works as a side next to grilled sausages or roasted chicken, but it also stands on its own over grains or alongside crusty bread. Crumbled feta or goat cheese adds a creamy tang that plays well with the smoky romesco. Leftovers reheat nicely in a hot oven, just add a splash of water to the pan.
- Serve it warm or at room temperature depending on the season.
- Double the romesco and use it on roasted vegetables, grilled fish, or as a dip.
- Add a fried egg on top for a simple, hearty breakfast or brunch dish.
Save This dish has a way of making winter vegetables feel generous and full of warmth. I hope it becomes one of those recipes you return to when you want something simple but satisfying.
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 actually allows the flavors to meld beautifully.
- → What type of cabbage works best for roasting?
Both green and Savoy cabbage work wonderfully. Savoy cabbage has a more delicate texture and sweeter flavor, while green cabbage holds its shape well and develops deeper caramelization.
- → How do I keep the cabbage wedges from falling apart?
Keep the core intact when cutting the cabbage into wedges. The core holds the layers together during roasting. Cut through the core so each wedge has a portion attached.
- → Can this dish be served cold?
While it's designed to be served warm, the roasted cabbage and romesco are also delicious at room temperature, making it a great option for meal prep or buffet-style serving.
- → What can I substitute for walnuts in the romesco?
Almonds or hazelnuts are traditional alternatives that work beautifully. Toasted almonds will give a slightly sweeter, more classic romesco flavor.
- → How can I make this dish more substantial?
Serve over quinoa or farro, add crumbled feta or goat cheese, or pair with grilled sausages or chickpeas for extra protein and heartiness.