Baked Cabbage Salad Winter Romesco

The smell of roasting cabbage has this way of filling the whole house, earthy and sweet, that makes everyone wander into the kitchen asking what's for dinner. I first made this on a snowy February evening when I needed something warming but not heavy, and the way the cabbage edges turned into candy-like caramelized bits while staying tender inside was such a happy surprise. Now it's become my go-to when I want food that feels cozy and substantial but still bright enough to wake up your palate.

Last winter I served this at a dinner party where one guest mentioned they didn't really like cabbage, and they went back for seconds. There's something magical that happens when you roast cabbage slowly the sweetness really comes out, and paired with that smoky, nutty sauce, it becomes something entirely different than the boiled cabbage you might remember. My partner now requests this weekly, and I've started keeping a jar of romesco in the fridge constantly for emergency weeknight dinners.

Ingredients

• 1 medium green or Savoy cabbage: Savoy has those beautiful crinkled leaves that catch the sauce so nicely, but regular green cabbage works perfectly too. About 2 pounds will give you eight substantial wedges that roast beautifully.
• 3 tbsp olive oil: This helps the cabbage caramelize and those edges get all golden and crispy. Don't be shy with the oil, it's what makes the roasting magic happen.
• 1/2 tsp kosher salt and 1/4 tsp black pepper: Simple seasoning that lets the natural sweetness of the cabbage shine through.
• 1 large roasted red bell pepper: Jarred works great here, but if you have time to roast your own, the flavor is even deeper. Drain it well so your sauce doesn't get watery.
• 1/2 cup toasted walnuts: Toasting them first makes all the difference, bringing out their natural oils and giving the sauce a rich, nutty backbone.
• 1/4 cup sun-dried tomatoes in oil: These add an incredible depth and umami that you just can't get from fresh tomatoes. Drain them but save that oil for drizzling later.
• 2 garlic cloves: Raw garlic gives the sauce a nice kick that mellows slightly as it sits.
• 1 slice rustic bread, toasted and torn: This traditional thickener helps bind the sauce and adds body. Any sturdy bread works, even if it's slightly stale.
• 1 tbsp sherry vinegar: Red wine vinegar works too, but sherry vinegar has this lovely complexity that makes the sauce taste restaurant-quality.
• 1/2 tsp smoked paprika and 1/4 tsp ground cumin: The smoked paprika is non-negotiable here, it's what gives the sauce that gorgeous smoky depth.
• 1/3 cup extra-virgin olive oil: Use your good olive oil here since it's not being heated, adding that peppery, grassy finish.
• 2 tbsp chopped fresh parsley: Fresh herbs cut through the richness and add a pop of color that makes everything look inviting.
• Lemon wedges: A squeeze of bright acid right before serving wakes up the whole dish.

Instructions

Get your oven nice and hot:

Preheat to 425°F with the rack in the middle position. You want that blast of heat to start caramelizing the cabbage immediately.

Prep your cabbage wedges:

Core the cabbage and cut it into 8 equal wedges, keeping some of the core intact so each wedge holds together while roasting. Arrange them on a parchment-lined baking sheet with space between each piece.

Season and oil the cabbage:

Brush both sides of each wedge with olive oil, then sprinkle generously with salt and pepper. Don't skip the oil on the underside, it helps with even cooking and color.

Roast until golden and tender:

Roast for 30-35 minutes, flipping halfway through. You're looking for deeply caramelized edges and a center that's tender when pierced with a knife. The smell will be incredible.

Start the romesco base:

While cabbage roasts, add the roasted pepper, toasted walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, smoked paprika, and cumin to your food processor. Pulse until everything is roughly chopped and combined.

Stream in the olive oil:

With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has some texture. Taste and season with salt and pepper as needed.

Bring it all together:

Arrange those beautiful roasted cabbage wedges on a platter and spoon the romesco sauce over them generously. Top with fresh parsley, extra walnuts if you like, and serve with lemon wedges on the side.

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This salad has become one of those dishes I make when I want to impress without actually doing anything complicated. Something about the combination of sweet roasted cabbage and that smoky, tangy sauce makes people pause and take notice. I've started making it for Sunday dinner alongside whatever else I'm cooking, and it always steals the show.

Make It Your Own

Sometimes I'll add crumbled feta or goat cheese on top for extra richness, or serve it alongside grilled sausages for a more substantial meal. The romesco sauce is incredibly versatile and works just as well on roasted cauliflower or as a sandwich spread.

Getting Ahead

The romesco sauce can be made up to 4 days ahead and stored in an airtight container in the fridge. Actually, it tastes better after the flavors have had time to meld together. You can roast the cabbage a few hours in advance and reheat it at 400°F for about 10 minutes before serving.

Perfect Presentation

I like to serve this family-style on a large platter, letting the cabbage wedges overlap slightly and drizzling that gorgeous red romesco all over. The contrast of the golden cabbage against the vibrant red sauce is stunning.

• Toast your walnuts in a dry pan until fragrant, watching carefully so they don't burn
• Save the oil from your sun-dried tomatoes and drizzle it over the finished dish for an extra hit of flavor
• Let guests squeeze their own lemon wedges so they can control the brightness

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There's something deeply satisfying about transforming such humble ingredients into something that feels special and worthy of a dinner party. I hope this becomes one of those recipes you turn to again and again.

Recipe Questions & Answers

→ What kind of cabbage works best for this preparation?

A medium green or Savoy cabbage is recommended for its texture and flavor when roasted.

→ Can the romesco sauce be prepared in advance?

Yes, the romesco sauce can be made ahead and stored in an airtight container in the refrigerator for up to 4 days.

→ Are there any suggestions for additional toppings or serving pairings?

For extra richness, consider adding crumbled feta or goat cheese. It also pairs excellently with grilled sausages or as a component in a grain bowl.

→ How can this dish be adapted for a vegan diet?

To ensure it's vegan, simply verify that the rustic bread used in the romesco sauce contains no dairy or eggs.

→ Is this a gluten-free meal?

Yes, this dish is naturally gluten-free if you use gluten-free bread when preparing the romesco sauce.

→ What is the best way to roast the cabbage for optimal caramelization?

Arrange cabbage wedges on a baking sheet, brush with olive oil, and season. Roast at 425°F (220°C) for 30–35 minutes, flipping halfway, until the edges are deep golden and the centers are tender.