Baked Cabbage With Winter Romesco (Printer-Friendly)

Caramelized cabbage wedges with bold winter romesco sauce. Warm, hearty, and naturally vegetarian.

# What You 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
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

# Steps:

01 - Preheat your oven to 425 degrees Fahrenheit.
02 - Arrange cabbage wedges on a large baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
03 - Roast cabbage for 30 to 35 minutes, flipping halfway through, until edges are deep golden 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 processor running, drizzle in olive oil until the sauce achieves a smooth consistency while retaining some texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage on a platter. Spoon generous amounts of romesco over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.

# Expert Suggestions:

01 -
  • It turns a simple, inexpensive vegetable into something dramatic and worthy of a dinner party centerpiece.
  • The smoky walnut romesco is rich enough to satisfy without feeling heavy, even in the dead of winter.
  • You can prep the sauce days ahead and just roast the cabbage when youre ready to eat.
  • Its hearty enough to be a main dish but flexible enough to play supporting role alongside grilled meats or grains.
02 -
  • Dont crowd the baking sheet or the cabbage will steam instead of caramelize, use two trays if you need to.
  • If your romesco tastes flat, it probably needs more acid, add vinegar or lemon juice a teaspoon at a time until it brightens up.
  • Let the cabbage cool for just a minute or two before plating so the romesco doesnt slide right off the hot surface.
03 -
  • Run your knife under hot water before slicing the cabbage, it glides through the core more easily and keeps the wedges intact.
  • Taste the romesco before you serve it, a pinch of sugar can round out the flavors if the tomatoes or peppers are too acidic.
  • Use the parchment paper to lift and flip the cabbage wedges instead of a spatula, it keeps them from falling apart.
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