Baked Cabbage Salad with Winter Romesco
This dish features caramelized roasted cabbage paired with a rich, nutty winter romesco sauce. The romesco, made with roasted red peppers, almonds, and olive oil, brings a smoky, vibrant flavor to the tender baked cabbage. It’s a cozy, plant-forward salad perfect for winter, Mediterranean-inspired, and full of fiber, antioxidants, and healthy fats.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Baked Cabbage Salad:
1 small green cabbage, cut into wedges
2 tbsp olive oil
Salt & pepper, to taste
1 tsp smoked paprika
1 tsp garlic powder
For Winter Romesco Sauce:
2 roasted red peppers (jarred or homemade)
¼ cup almonds (or hazelnuts)
1 clove garlic
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp smoked paprika
Salt & pepper to taste
Optional: pinch of chili flakes for heat
For Garnish:
2 tbsp fresh parsley, chopped
1–2 tbsp toasted seeds (pumpkin or sunflower)
Instructions
1. Bake the Cabbage:
Preheat oven to 200°C (400°F).
Place cabbage wedges on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and garlic powder.
Roast for 20–25 minutes until edges are golden and cabbage is tender. Flip halfway through.
2. Prepare the Winter Romesco:
In a food processor, combine roasted red peppers, almonds, garlic, red wine vinegar, olive oil, smoked paprika, salt, and pepper.
Blend until smooth, scraping down sides as needed. Adjust seasoning to taste.
For creamier sauce, add 1–2 tbsp water or extra olive oil.
3. Assemble the Salad:
Arrange baked cabbage on a serving platter.
Drizzle generously with romesco sauce.
Garnish with fresh parsley and toasted seeds.
4. Serve:
Serve warm as a side dish or light main course.
Pairs beautifully with roasted grains, beans, or protein like grilled chicken or chickpeas.
Tips & Notes
Make Ahead: Romesco sauce can be made 2–3 days in advance and stored in the fridge.
Vegetable Variations: Add roasted carrots, Brussels sprouts, or cauliflower for extra winter flavor.
Nuts Substitute: Use walnuts or pine nuts if almonds are unavailable.
Vegan & Gluten-Free: Fully plant-based and naturally gluten-free.
Frequently Asked Questions (FAQs)
Q: Can I use red bell peppers instead of roasted ones?
A: Yes, but roasting enhances sweetness and smokiness. You can roast fresh peppers in the oven or on a stovetop.
Q: Can this salad be served cold?
A: Absolutely. It’s delicious at room temperature or chilled, perfect for meal prep.
Q: Can I add cheese?
A: Yes, crumbled feta or Parmesan pairs beautifully if you want extra richness.
Nutritional Information
Calories: ~180 kcal
Protein: 4 g
Carbohydrates: 14 g
Fiber: 5 g
Fat: 13 g
Saturated Fat: 1.5 g
Sugar: 6 g
Sodium: 220 mg