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If you’re looking for a meal that brings together simplicity, bold flavors, and wholesome ingredients, Roasted Cabbage with Romesco delivers in every bite. Cabbage, often underestimated in the kitchen, transforms into a crispy-edged, tender-centered beauty when roasted. Paired with a smoky, tangy romesco sauce made from sun-dried tomatoes, roasted peppers, and toasted pine nuts, this dish is not just plant-based—it’s pure magic on a plate.

Why This Roasted Cabbage with Romesco Recipe Works

Minimal ingredients: Only a few pantry staples, but lots of flavor.
Contrasting textures: Crisp cabbage + creamy sauce = perfection.
Balanced flavors: Earthy cabbage, smoky peppers, tangy tomatoes, nutty pine nuts.
Visually stunning: Those golden wedges with bright red sauce and green parsley pop on any plate.

Why Roast Cabbage?

Cabbage is a humble vegetable—affordable, available year-round, and incredibly nutritious. But let’s be honest: many of us have memories of bland, overboiled cabbage. Roasting changes the game completely.

When cabbage is roasted at high heat, it caramelizes on the outside while the inner layers become tender and sweet. The natural sugars come forward, and the edges develop a delicious crispness. Roasting also allows cabbage to absorb the flavors of olive oil, salt, and any spices you choose to use.

It’s easy to prepare and hard to mess up, which makes it ideal for weeknight meals, lazy weekends, or impressing guests without breaking a sweat.

The Beauty of Romesco Sauce

Originating in Catalonia, Spain, romesco sauce is traditionally made with roasted tomatoes, garlic, nuts, and olive oil. It’s rich, bold, and versatile—often served with grilled vegetables, seafood, or bread. In this version, we’re simplifying the ingredients slightly while preserving that deep, satisfying flavor.

This particular romesco gets its body and richness from toasted pine nuts, its tang from sun-dried tomatoes and lemon juice, and its smokiness from roasted jarred bell peppers. It’s a no-cook sauce that comes together quickly in a blender or food processor and brings a burst of umami to every bite of roasted cabbage.

Ingredients

Here’s what you’ll need for Roasted Cabbage with Romesco:

For the Roasted Cabbage:

1 head cabbage, cut into 6 wedges
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

For the Romesco Sauce:

1/3 cup toasted pine nuts
7 sun-dried tomatoes in oil (drained)
2 roasted bell peppers (jarred, drained)
1/2 lemon, juiced
2 tablespoons olive oil
Salt, to taste
Chili flakes, to taste

Garnish:

Fresh parsley, chopped

Tips for Success

Don’t overcrowd the pan: Give each wedge enough space so they roast instead of steam.
Use a hot oven: The high temperature ensures crispy edges and caramelized flavor.
Adjust the romesco: Like it spicier? Add more chili flakes. Prefer a nuttier flavor? Try a mix of almonds and pine nuts.
Make it ahead: The romesco sauce can be made 3–5 days in advance and stored in the fridge.

How to Customize Roasted Cabbage with Romesco

This recipe is incredibly adaptable. Here are a few ways to make it your own:

Swap the Nuts

Pine nuts are rich and buttery, but they can be expensive. Substitute with:

Almonds (traditional in romesco)
Walnuts
Cashews

Add Extras

Roasted cabbage and romesco are a perfect canvas for toppings like:

Crispy chickpeas
Crumbled vegan feta
Pickled onions
Roasted garlic cloves

Turn it Into a Meal

Grain Bowl: Serve over quinoa, farro, or bulgur.
Wrap or Sandwich: Stuff into a pita or sandwich for a delicious lunch.
Main Dish: Add grilled tofu or tempeh on the side for protein.

Storage and Leftovers

Store leftover cabbage and romesco separately in airtight containers in the refrigerator.
Reheat cabbage in the oven or skillet to retain crispness.
Use romesco as a dip, sandwich spread, or pasta sauce.

Frequently Asked Questions: Roasted Cabbage with Romesco

Can I use a different type of cabbage?

Absolutely. While green cabbage works beautifully here, you can use:

Savoy cabbage for a more delicate texture
Red cabbage for a vibrant twist (though it may roast slightly differently)
Napa cabbage, though it’s more tender and roasts faster

Is romesco sauce spicy?

Not inherently. This version gets a bit of heat from chili flakes, but you can easily omit them for a milder sauce or add more if you like it hot.

Can I make the romesco nut-free?

Yes! Substitute the pine nuts with sunflower seeds or roasted pumpkin seeds (pepitas) for a nut-free alternative.

Do I have to use jarred peppers?

Jarred roasted peppers are a great shortcut, but if you prefer, you can roast your own:

Cut fresh bell peppers in half and roast them skin-side up under a broiler until charred. Peel and use in the sauce.

How long does romesco sauce last?

Stored in a sealed container in the fridge, it lasts up to 5 days. You can also freeze it for up to 1 month.

What can I do with leftover romesco?

It’s incredibly versatile! Use it as:

A dip for veggies or crackers
A sandwich or burger spread
A sauce for pasta or grains
A topping for grilled tofu, tempeh, or roasted root vegetables

Is this Roasted Cabbage with Romesco dish suitable for meal prep?

Yes! Roast the cabbage ahead of time and store separately from the sauce. Reheat the cabbage in a hot oven or pan before serving.

Check out more recipes:

Loaded Roasted Sweet Potato

Buckwheat and Chickpea Salad

Quinoa and White Bean salad

Savory Chickpea Granola Clusters