Baked Cabbage Salad Winter Romesco

The first time I brought cabbage to a dinner party, my friend actually laughed. She stopped laughing when she took a bite of those caramelized wedges with that smoky, nutty sauce clinging to every curve. Now it's the dish everyone requests, the one that transforms the humblest vegetable into something that feels like a revelation.

Last winter I made this for my sister who swore she hated cabbage. She stood at the counter eating wedges straight from the baking sheet, burning her fingers and not caring one bit. She texted me the next day asking for the recipe, and now it's her go-to for impressing her in-laws.

Ingredients

• Medium green or Savoy cabbage: Savoy has those beautiful crinkled leaves that catch extra sauce, but regular green cabbage works perfectly and gets sweeter as it roasts
• Olive oil: Dont be shy here, the oil helps those edges get golden and crispy while keeping the centers tender
• Kosher salt and black pepper: Cabbage needs aggressive seasoning to shine, so season generously before roasting
• Roasted red bell pepper: Jarred works great, but roasting your own over an open flame adds this incredible smoky depth
• Toasted walnuts: Toast them in a dry pan until fragrant, about 3 minutes, this step is absolutely crucial for that deep nutty flavor
• Sun-dried tomatoes in oil: They add this concentrated umami punch that makes the sauce taste like it simmered for hours
• Rustic bread slice: The secret thickener that gives romesco its gorgeous texture, gluten-free works beautifully here
• Sherry vinegar: Red wine vinegar is fine in a pinch, but sherry has this brightness that cuts through the rich nuts and oil
• Smoked paprika and cumin: This spice combination is what transforms the sauce from good to absolutely unforgettable
• Fresh parsley and extra walnuts: The parsley brings fresh color and brightness, while those extra toasted walnuts add the perfect crunch

Instructions

Get your oven hot and ready:

Preheat to 425°F and position your rack in the middle, this high heat is what creates those gorgeous caramelized edges

Prep your cabbage wedges:

Core the cabbage and cut it into 8 equal wedges, keeping some of the core intact so each wedge holds its shape beautifully while roasting

Season generously:

Arrange wedges on your parchment-lined sheet, brush both sides with olive oil, and sprinkle with salt and pepper like you really mean it

Roast until golden:

Roast for 30 to 35 minutes, flipping halfway, until those edges are deep golden brown and the centers are tender when pierced with a fork

Make the romesco magic:

While cabbage roasts, pulse the roasted pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, and spices until roughly combined

Emulsify the sauce:

With the processor running, drizzle in that olive oil until the sauce becomes smooth and gorgeous, season with salt and pepper to taste

Bring it all together:

Arrange those beautiful roasted cabbage wedges on a platter, spoon that romesco over them like you're painting a masterpiece, and scatter with parsley and walnuts

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This recipe has become my secret weapon for turning cabbage skeptics into believers, something about that combination of sweet roasted vegetables and bold, smoky sauce just works. It's the dish that reminds me why I fell in love with cooking in the first place, taking something simple and turning it into something extraordinary.

Making It Your Own

Sometimes I'll throw some crumbled feta or goat cheese on top right before serving, the creamy tang against the smoky sauce is incredible. A handful of pomegranate seeds in winter adds these bursts of bright color and juice that make the whole dish feel festive.

Perfect Pairings

This salad is substantial enough to be a vegetarian main, especially served alongside some crusty bread to mop up that romesco. It also plays beautifully alongside grilled sausages, roasted chicken, or tucked into a grain bowl with some quinoa and chickpeas.

Serving And Storage

I love serving this warm straight from the oven, but the leftovers are actually pretty fantastic cold the next day. The cabbage loses some of its crisp edge but gains this sweetness, and the sauce just keeps getting better as it sits.

• Squeeze those lemon wedges over everything right before serving for this hit of brightness that wakes up the whole dish
• Make extra romesco because you'll want to put it on eggs, roasted vegetables, and pretty much everything else
• Store leftover cabbage and sauce separately if possible, then reheat the cabbage gently and sauce at room temperature

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There's something deeply satisfying about serving a dish that looks this impressive but comes together with such humble ingredients. Hope this brings as much joy to your table as it has to mine.

Recipe Questions & Answers

→ Can I make the romesco ahead of time?

Yes, the winter romesco sauce can be prepared up to 4 days in advance. Store it in an airtight container in the refrigerator. This allows for quicker assembly when you're ready to serve.

→ What kind of cabbage works best for this dish?

Green or Savoy cabbage are recommended for their texture and flavor when roasted. They hold their shape well and caramelize beautifully, providing a sweet contrast to the savory romesco.

→ Is this a good vegetarian main course?

Absolutely. With its substantial roasted cabbage and rich, flavorful romesco, this dish is quite hearty and fulfilling. It can easily stand alone as a satisfying vegetarian meal.

→ How can I adjust the spice level of the romesco?

The current blend uses smoked paprika for depth rather than heat. If you prefer a spicier kick, consider adding a pinch of cayenne pepper or a small amount of chili flakes to the food processor when blending the sauce.

→ What are some good garnishes or additions to serve with this?

Fresh chopped parsley, toasted walnut pieces, and lemon wedges are excellent. For extra richness, consider crumbling feta or goat cheese over the top. It also pairs wonderfully with grilled sausages.

→ Can this dish be made gluten-free?

Yes, it is easily made gluten-free by ensuring you use gluten-free rustic bread for the romesco sauce. Always check labels for all ingredients to confirm their gluten-free status.