Baked Cabbage With Winter Romesco (Printable)

Roasted cabbage wedges with bold winter romesco sauce. Warm, hearty, and perfect for cozy vegetarian dining.

# What You'll Need:

→ 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 for serving

# How to Make It:

01 - Preheat oven to 425°F.
02 - Arrange cabbage wedges on a large baking sheet lined with parchment paper. Brush both sides with olive oil and season evenly with salt and pepper.
03 - Roast cabbage for 30 to 35 minutes, flipping halfway through, until edges are deep golden brown and 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 food processor running, drizzle in extra-virgin olive oil until sauce reaches a smooth consistency while maintaining some texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage wedges on a serving platter. Spoon generous portions of romesco sauce over wedges. Garnish with fresh parsley, additional toasted walnuts, and lemon wedges. Serve while warm.

# Expert Suggestions:

01 -
  • It makes cabbage taste like the star of the meal, not the thing you tolerate on the side.
  • The romesco is so good youll want to put it on toast, eggs, and probably your hand.
  • Its filling enough to be dinner but fancy enough to serve to people youre trying to impress.
  • You can make the sauce three days ahead and just roast the cabbage when youre ready.
02 -
  • Dont cut the core out of the cabbage wedges or theyll fall apart in the oven, you need it to hold everything together.
  • If your romesco tastes too sharp, add a tiny pinch of sugar or another piece of toasted bread to mellow it out.
  • Flip the cabbage gently with tongs or a spatula, not your hands, because that baking sheet is screaming hot.
03 -
  • Toast the walnuts in a dry skillet over medium heat until they smell nutty and start to darken slightly, it only takes three minutes but transforms the flavor.
  • Use parchment paper on your baking sheet or youll be scraping caramelized bits off for twenty minutes, trust me on this one.
  • If your romesco feels too thick, thin it with a tablespoon of water or more olive oil until it has a spoonable consistency.
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