Save to Pinterest The smell of caramelized cabbage edges hit me before I even opened the oven door, nutty and sweet in a way I hadn't expected from something so humble. I'd been avoiding cabbage for years, thinking it was only good for coleslaw or boiled until sad, but roasting it whole changed everything. The wedges held their shape but turned tender and golden, almost meaty in their presence on the plate. A friend had mentioned romesco sauce in passing, describing it as Spain's answer to pesto, and I couldn't stop thinking about pairing it with something earthy and warm. This salad became my answer to winter dinners that need to feel both nourishing and a little bold.
I made this for a small gathering on a cold February evening when everyone showed up craving something warm but not stew. The cabbage wedges came out of the oven looking almost sculptural, their edges crisp and dark. I dolloped the romesco over the top and watched people hesitate for just a second before taking a bite, then immediately go back for more. One guest, a staunch carnivore, asked if I'd somehow snuck meat into it. That night, this dish proved that vegetables could be the star without needing to apologize or hide behind cheese.
Ingredients
- Green or Savoy cabbage: Savoy works beautifully because its crinkled leaves catch the romesco sauce, but green cabbage holds up well and gets wonderfully crisp edges.
- Olive oil for roasting: Don't skimp here, the oil helps the cabbage caramelize and prevents it from drying out in the high heat.
- Roasted red bell pepper: Jarred peppers are a lifesaver for weeknight cooking, just make sure to drain them well so the sauce doesn't get watery.
- Toasted walnuts: They add body and a slight bitterness that balances the sweetness of the peppers, toast them yourself if you can for deeper flavor.
- Sun-dried tomatoes in oil: These bring concentrated umami and a touch of tang, the oil-packed kind blend more smoothly than the dry ones.
- Toasted bread: This thickens the romesco and gives it a velvety texture, stale bread works perfectly and nothing goes to waste.
- Sherry vinegar: It has a nutty complexity that red wine vinegar can't quite match, but either will work in a pinch.
- Smoked paprika: A little goes a long way, it gives the sauce a warm, almost campfire-like depth without actual heat.
- Extra-virgin olive oil: Use something you'd happily drizzle on finished dishes, the flavor comes through in the sauce.
Instructions
- Prep the Cabbage:
- Cut the cabbage through the core into eight even wedges so they hold together during roasting. Brush each side generously with olive oil and season with salt and pepper, don't be shy with the oil or the edges won't crisp up properly.
- Roast Until Golden:
- Arrange the wedges on a parchment-lined baking sheet and roast at 425°F for 30 to 35 minutes, flipping them halfway through. You want deep golden edges and a tender, almost creamy center that gives when you press it with a fork.
- Build the Romesco:
- Combine the roasted pepper, walnuts, sun-dried tomatoes, garlic, torn toasted bread, vinegar, smoked paprika, and cumin in a food processor. Pulse until everything is roughly chopped and starting to come together.
- Blend and Emulsify:
- With the processor running, slowly drizzle in the olive oil until the sauce is smooth but still has a little texture. Taste and adjust with salt, pepper, or an extra splash of vinegar if it needs brightness.
- Plate and Garnish:
- Arrange the roasted cabbage wedges on a platter and spoon the romesco generously over the top. Scatter fresh parsley, extra toasted walnuts, and lemon wedges around the edges for color and a final hit of freshness.
Save to Pinterest There was a moment at that February dinner when someone asked for the recipe, then another person pulled out their phone to take a photo of the platter. It wasn't about the complexity or some trendy ingredient, it was just cabbage and a bold sauce that made people slow down and pay attention. I realized then that the best dishes aren't always the ones with the longest ingredient lists, they're the ones that make you rethink what you thought you knew. This salad does that every time I serve it.
Make It Your Own
Once you've made the base version, try crumbling feta or goat cheese over the top for tangy creaminess. I've also stirred cooked chickpeas into the romesco to make it more of a one-dish meal. If you want heat, add a pinch of red pepper flakes to the sauce or drizzle everything with chili oil before serving. The romesco is endlessly adaptable, swap walnuts for almonds or hazelnuts, or use roasted butternut squash in place of some of the peppers for a sweeter, more autumnal version.
Storing and Reheating
The romesco sauce keeps in an airtight container in the fridge for up to four days and actually tastes better the next day once the flavors meld. Leftover roasted cabbage can be stored separately and gently reheated in a 350°F oven for about 10 minutes to crisp the edges again. I've also chopped leftover cabbage and tossed it into grain bowls, or used it as a base for fried eggs with a spoonful of romesco on top. The sauce is also fantastic on grilled vegetables, roasted potatoes, or spread on toast with a poached egg.
Serving Suggestions
This salad works beautifully alongside grilled sausages or roasted chicken for a heartier meal. I've served it as part of a vegetarian spread with hummus, warm flatbreads, and marinated olives, and it always disappears first. It also makes a great addition to grain bowls, just chop the cabbage and mix it with farro or quinoa, then drizzle extra romesco on top. For a lighter approach, serve it with a simple arugula salad dressed in lemon and olive oil to balance the richness.
- Pair with a crisp white wine like Albariño or a light, fruity red.
- Serve warm or at room temperature, both work surprisingly well.
- Double the romesco and keep extra in the fridge for quick weeknight meals.
Save to Pinterest This dish taught me that roasting transforms even the most overlooked vegetables into something worth celebrating. I hope it does the same for you.
Common Recipe Questions
- → Can I prepare the romesco sauce in advance?
Yes, the romesco sauce keeps well in the refrigerator for up to 4 days. Store it in an airtight container and bring to room temperature or gently warm before serving.
- → How do I know when the cabbage is properly roasted?
The cabbage is ready when the edges are deep golden brown and caramelized, and the centers are tender when pierced with a fork. This typically takes 30–35 minutes at 425°F.
- → Can I make this dish vegan?
Absolutely. Simply use vegan bread or ensure your bread contains no dairy or eggs. The rest of the ingredients are naturally plant-based, making it a delicious vegan option.
- → What can I serve alongside this dish?
This pairs beautifully with grilled sausages, creamy polenta, or as part of a grain bowl with farro or quinoa. It also works as a standalone vegetarian main course.
- → Is this gluten-free?
The dish is gluten-free when you use gluten-free bread in the romesco sauce. Be sure to check all ingredient labels, particularly the bread and sun-dried tomatoes, for hidden gluten.
- → Can I customize the romesco sauce?
Yes. Try adding crumbled feta or goat cheese for richness, or incorporate toasted almonds instead of walnuts for variation. Adjust spices to your taste preference.