Save The first winter I stopped treating cabbage like a backup vegetable, everything changed. I was standing in front of my oven watching these thick wedges turn deep amber at the edges, and the smell was nothing like the boiled sadness I grew up associating with cabbage. My kitchen smelled like a Spanish tapas bar I'd never been to but suddenly wanted to visit. When I pulled them out and spooned that gritty, smoky romesco over the top, I understood why people write entire cookbooks about vegetables.
I made this for a small dinner party in February when I had no idea what to cook for my one vegetarian friend. She took one bite, closed her eyes, and said it tasted like comfort and fire at the same time. Everyone else fought over the last wedge. I stood at the counter scraping the baking sheet with a spatula, eating the crispy bits no one saw, feeling quietly victorious.
Ingredients
- Green or Savoy cabbage: Savoy has those crinkled leaves that get extra crispy, but regular green cabbage works beautifully and holds its shape when you cut it into wedges.
- Olive oil for roasting: Dont be shy here, the oil helps those edges caramelize and turn golden instead of just steaming in the oven.
- Roasted red bell pepper: Jarred is completely fine and saves you time, just make sure its packed in water or brine, not overly sweetened.
- Toasted walnuts: These give the romesco that earthy richness and a little bit of body, toast them until they smell nutty or theyll taste flat.
- Sun-dried tomatoes in oil: They add concentrated sweetness and a slight tang, drain them well or your sauce will be too oily.
- Toasted bread: This is the secret thickener, it makes the sauce creamy without any dairy and soaks up all the bold flavors.
- Sherry vinegar: It has a mellow complexity that red wine vinegar cant quite match, but in a pinch the substitution works.
- Smoked paprika: This is where the warmth and depth come from, dont skip it or use the sweet kind.
Instructions
- Prep the Cabbage:
- Cut your cabbage through the core into eight thick wedges so they stay together during roasting. Brush every surface with olive oil and season both sides with salt and pepper like youre tucking them in for a long nap.
- Roast Until Golden:
- Slide the baking sheet into a hot oven and let them roast for about thirty minutes, flipping halfway so both sides get those crispy, caramelized edges. The centers should be tender enough to cut with a fork but still have some bite.
- Blend the Romesco:
- Toss all your sauce ingredients into a food processor and pulse until its chunky, then drizzle in the olive oil while its running until it turns into a thick, textured sauce. Taste it and adjust the salt, pepper, or vinegar until it makes you want to lick the spoon.
- Plate and Garnish:
- Lay the roasted wedges on a big platter and spoon the romesco generously over the top, letting it pool in the leaves. Scatter parsley, extra walnuts, and a few lemon wedges around the edge so people can squeeze them on if they want brightness.
Save There was a night I served this alongside roasted chicken, and my dad, who has never voluntarily eaten cabbage, went back for seconds of just the cabbage. He didnt say much, but he scraped his plate clean and asked if there was more sauce. That was the moment I realized this dish had some kind of quiet magic that turns skeptics into believers without any effort on my part.
Make It Your Own
I started crumbling goat cheese over the top after I had some left over from another meal, and the creamy tang against the smoky sauce was ridiculous. You could also use feta, or skip the cheese entirely and add a handful of pomegranate seeds for little bursts of sweetness. Once I stirred in a spoonful of harissa into the romesco because I was feeling reckless, and it became my favorite version for weeks.
Storing and Reheating
The romesco keeps in a jar in the fridge for up to four days and honestly gets better as it sits. The cabbage is best fresh, but if you have leftovers, reheat them in a hot oven for ten minutes to crisp them back up instead of using the microwave. I've also chopped leftover wedges and tossed them into grain bowls with quinoa, chickpeas, and a drizzle of tahini.
Serving Suggestions
This works as a side next to grilled sausages, roasted chicken, or even a simple piece of seared fish. It also stands on its own as a light main if you serve it over couscous, farro, or a pile of garlicky white beans. I love putting it out on a big platter for people to serve themselves, it looks impressive and tastes even better.
- Add a fried egg on top and call it brunch.
- Serve it with crusty bread for mopping up every last bit of sauce.
- Pair it with a crisp white wine or a light red if youre feeling fancy.
Save This is the kind of dish that makes you feel like a better cook than you actually are, and I mean that in the best way. It's simple, bold, and somehow always tastes like you put in more effort than you did.
Cooking Q&A
- → Can I make the romesco sauce ahead of time?
Yes, the romesco sauce keeps 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 a slightly more delicate texture and beautiful ruffled leaves, while green cabbage holds up well to high heat and develops excellent caramelization.
- → How do I keep the cabbage wedges from falling apart?
Keep the core intact when cutting wedges. Cut through the core so each wedge stays connected, which helps the leaves hold together during roasting and makes them easier to flip halfway through cooking.
- → Can I substitute the walnuts with other nuts?
Absolutely. Almonds or hazelnuts are traditional romesco alternatives and provide excellent flavor and texture. Toast them first to bring out their natural oils and deepen the sauce's complexity.
- → What can I serve this dish with?
This pairs beautifully 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 when served with crusty bread.
- → How do I roast red peppers from scratch?
Place whole peppers directly over a gas flame or under the broiler, turning until blackened on all sides. Transfer to a covered bowl for 10 minutes, then peel off the skin, remove seeds, and use as directed.