Save There's something about the smell of cabbage hitting high heat that transforms it from something you'd eat raw into something you'd actually crave. I discovered this dish by accident one November when I was trying to use up produce before a trip and didn't want another sad salad situation. The romesco sauce came together almost as an afterthought, but the moment those caramelized wedges met that nutty, peppery warmth, I understood why Spanish cooks have been doing this for centuries.
My sister came over on a cold evening and was skeptical when I pulled a whole cabbage out of the fridge. By the time I'd finished plating it with the romesco and a squeeze of lemon, she was already reaching for seconds and asking if she could take notes. That's when I realized this wasn't just a side dish—it was the kind of thing that makes people put their phones down and actually talk while eating.
Ingredients
- Green or Savoy cabbage (1 medium head, about 2 lbs): Cut into wedges to expose the maximum surface area for caramelizing; the outer leaves will crisp up while the inside stays tender.
- Olive oil (3 tbsp for cabbage, 1/3 cup for sauce): The first batch gets the wedges golden, the second creates the silky base of your romesco.
- Kosher salt and black pepper: Season generously on both sides of the cabbage before roasting so the flavor gets into every layer.
- Roasted red bell pepper (1 large, jarred or fresh): If using jarred, drain it well; fresh roasted gives you more control over smokiness.
- Toasted walnuts (1/2 cup): Toast them yourself if you can—the difference between stale and fresh is noticeable, and you'll taste every bit of that nuttiness.
- Sun-dried tomatoes in oil (1/4 cup): These add a concentrated sweetness and chew that balances the earthiness of the walnuts.
- Garlic cloves (2): Raw and strong here, not mellowed by cooking, so they cut through the richness of the oil.
- Rustic bread (1 slice, toasted): This binds everything together and adds body; without it, the sauce would be thin and separated.
- Sherry vinegar (1 tbsp): Use the real thing if you can find it; it's milder and rounder than red wine vinegar, which sharpens everything.
- Smoked paprika and ground cumin (1/2 tsp and 1/4 tsp): These are what make romesco taste like itself, so don't skip or substitute.
- Fresh parsley and lemon wedges for garnish: The brightness cuts through the richness and wakes up your palate.
Instructions
- Preheat and prep your cabbage:
- Heat your oven to 425°F and line a baking sheet with parchment paper. Cut your cabbage in half, then cut each half into 4 wedges so they stand on their flat sides. This gives you those beautiful caramelized faces.
- Oil and season the wedges:
- Brush both sides generously with olive oil and sprinkle salt and pepper all over, making sure to get between the layers where possible. The oil is what creates those golden, crispy edges.
- Roast until edges are deep gold:
- Put the baking sheet in the oven for 30-35 minutes, flipping the wedges halfway through. You're looking for deep golden-brown edges and centers that yield to a fork but don't fall apart.
- Build your romesco sauce:
- While the cabbage roasts, add the roasted pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin to a food processor. Pulse until everything is chopped into uneven pieces—you want texture, not paste.
- Emulsify with olive oil:
- With the processor running, drizzle in your olive oil slowly until the sauce comes together into something thick but pourable, still with visible flecks. Stop when it looks right to you, not necessarily when all the oil is gone.
- Taste and adjust:
- Pulse a few more times and taste; season with salt and pepper until it feels balanced between the smokiness of the paprika and the bite of the vinegar. This is your last chance to fix it.
- Plate and serve:
- Arrange the warm cabbage wedges on a platter or plates, spoon the romesco generously over top, scatter with fresh parsley and extra walnuts if you want, and serve with lemon wedges on the side for people to squeeze over as they eat.
Save The first time I made this for a dinner party, it was the only thing that came back empty from the table. That's when I realized this dish has a quiet confidence—it doesn't need meat or grain, just heat and good ingredients treated with respect.
Why Cabbage Deserves Better
Cabbage gets a bad reputation because most people only know it raw or boiled into submission. Roasting it changes everything—the natural sugars caramelize, the outer leaves get crispy and almost burned in the best way, and what's left is something creamy and sweet underneath. I used to think of cabbage as a budget ingredient, but once I started roasting it, I realized it was always a luxury hiding under a humble appearance.
The Magic of Romesco
Romesco is Spanish comfort distilled into a sauce, and once you understand how it works, you'll start making it for everything. The combination of roasted pepper, walnuts, and bread creates something that's almost creamy without any cream, tangy from vinegar but rounded by oil, smoky from paprika but not overwhelming. It's the kind of sauce that makes you realize seasoning and balance matter more than fancy technique.
Make It Your Own
The beauty of this dish is how flexible it is once you understand the fundamentals. You can roast other vegetables alongside the cabbage—eggplant, zucchini, and thick mushroom slices all do beautifully. The romesco keeps in the fridge for days, getting deeper and more confident as the flavors meld, so make a double batch on a Sunday and use it on grain bowls, grilled vegetables, or even spread it on toast.
- For a richer version, crumble feta or goat cheese over the top just before serving.
- Try adding a handful of toasted breadcrumbs to the romesco if you want more body and crunch.
- Serve this alongside grilled sausages or white fish if you want to add protein without overpowering the vegetables.
Save This is the kind of dish that reminds you why cooking matters—how humble ingredients become something memorable when you give them heat, time, and attention. Serve it warm, share it generously, and watch people rediscover cabbage.
Kitchen Guide
- → 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. Bring to room temperature before serving for best flavor.
- → What type of cabbage works best for roasting?
Both green and Savoy cabbage work excellently. Savoy has a slightly sweeter, more delicate flavor, while green cabbage offers a heartier texture. Choose heads that are firm and heavy for their size.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the cabbage into wedges. Cut through the core so each wedge has a portion attached, which holds the leaves together during roasting.
- → Can I substitute the walnuts in the romesco?
Absolutely. Almonds or hazelnuts are traditional alternatives that work beautifully. Toast them first to enhance their flavor and create the characteristic nutty depth of romesco sauce.
- → What can I serve this with for a complete meal?
Pair with grilled sausages, roasted chicken, or serve over quinoa or farro for a grain bowl. It also complements grilled fish wonderfully, or enjoy it as a standalone vegetarian main with crusty bread.
- → Is this dish suitable for meal prep?
The components can be prepped separately. Roast the cabbage and make the sauce ahead, then gently reheat the cabbage in a 350°F oven for 10 minutes and serve with room temperature or warmed romesco.