The aroma of roasted vegetables wafting through the kitchen can transform any ordinary evening into a comforting experience. Today, I’m thrilled to share my Baked Cabbage Salad with Winter Romesco, a dish that not only warms the soul but also celebrates the season’s bounty. Featuring tender savoy cabbage and sweet delicata squash, this vegetarian delight is quick to prepare, making it perfect for busy weeknights when you want something nourishing without the fuss. Plus, the zesty romesco sauce adds a unique twist that will have your taste buds dancing with joy! Wondering how to elevate your salad game while keeping things cozy? Let’s dive into this recipe together!
Why is This Baked Cabbage Salad Special?
Comforting, Cozy Delight: This baked salad not only delivers warmth but also envelops your palate with the rich flavors of winter vegetables.
Quick Prep: Ideal for busy weeknights, you can whip it up in under an hour.
Unique Sauce: The zesty romesco sauce takes this dish to a whole new level, making it a standout in any meal.
Versatile Substitutions: Feel free to switch up the squash or cheese for a personalized touch, just like you might in an Egg Salad Dish.
Hearty & Nutritious: Packed with vitamins A and C, this salad keeps you full and satisfied, perfect for those chilly evenings!
Crowd-Pleasing: Serve it warm over toasted sourdough, and watch your family and friends gather around this comforting dish!
Baked Cabbage Salad Ingredients
• Here’s everything you’ll need to create this delicious and wholesome baked salad!
For the Base
- Savoy Cabbage – the main component providing structure and texture; you can substitute with green cabbage if needed.
- Delicata Squash – adds sweetness and depth; butternut squash or acorn squash make excellent substitutions.
- Olive Oil – essential for roasting vegetables; adjust the quantity based on your flavor preference.
- Yellow Onion – brings aroma and sweetness; shallots work as a viable substitute.
- Garlic – infuses the dish with flavor; roasted garlic serves as a milder alternative.
For the Romesco Sauce
- Fresh Sage – lends an earthy, winter flavor; dried sage can be used in a pinch but reduce the amount.
- Roasted Red Peppers – serves as the base for the romesco sauce; fresh bell peppers can work if roasted.
- Red Wine Vinegar – provides the necessary acidity; apple cider vinegar can easily substitute this.
- Smoked Paprika & Red Pepper Flakes – adds flavor and heat; feel free to omit if you prefer a milder taste.
- Kosher Salt & Black Pepper – essential for enhancing all flavors; adjust to your taste preference.
For the Toppings
- Pecan Halves – offer a delightful crunch and nutty flavor; walnuts can be used or omit for a nut-free version.
- Pepitas – adds texture and nutritional benefits; sunflower seeds can be a great alternative.
- Whole Milk Ricotta – brings creaminess to the finished dish; goat cheese is a good substitute, or you can omit it for a dairy-free option.
- Thick Sourdough Bread – perfect for serving; any crusty bread will work wonderfully.
Prepare these ingredients, and you’ll be well on your way to enjoying a delicious Baked Cabbage Salad that everyone will love!
Step‑by‑Step Instructions for Baked Cabbage Salad
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This temperature is crucial for achieving perfectly roasted vegetables that are crispy on the outside while remaining tender on the inside. Ensure your oven is fully heated before placing the prepared vegetables inside for the best results.
Step 2: Prepare the Cabbage
Core and thinly slice the savoy cabbage into hearty strips. Arrange the cabbage on a parchment-lined baking sheet, making sure not to overcrowd it. Drizzle with olive oil, and season generously with kosher salt and freshly cracked black pepper. This will ensure the cabbage develops a lovely golden color and rich flavor as it roasts.
Step 3: Prepare the Delicata Squash
Next, take your delicata squash, cut it in half, scoop out the seeds, and slice it into half-moon shapes. Place these squash pieces on a separate unlined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. The sweetness of the squash will complement the savory baked cabbage salad beautifully.
Step 4: Roast the Vegetables
Carefully place both baking sheets in the preheated oven. Roast the cabbage and delicata squash for 20-25 minutes, or until the cabbage is crisp-tender and lightly browned, while the squash is golden and caramelized. Keep an eye on them, rotating the sheets halfway through for even cooking.
Step 5: Toast the Nuts and Seeds
While the vegetables are roasting, grab a dry skillet and add the pecan halves and pepitas. Toast them over medium heat for about 2-3 minutes, stirring frequently until they’re fragrant and golden. This extra step enhances their flavor and adds a delightful crunch to the baked cabbage salad.
Step 6: Prepare the Garlic and Sage
In a small saucepan, add a splash of olive oil and heat it over medium. Add half of the minced garlic and fresh sage leaves, frying them until crispy and golden—about 2-3 minutes. Remove promptly and transfer them to a bowl, where they’ll add fantastic flavoring to your topping mixture for the baked cabbage salad.
Step 7: Sauté the Onions and Remaining Garlic
In the same saucepan, add your diced yellow onion. Sauté it over medium heat until it’s softened and translucent, about 5 minutes. Then, add the remaining minced garlic and sage. Continue cooking until fragrant, approximately 2 minutes. This aromatic mixture will form the base for your romesco sauce.
Step 8: Blend the Romesco Sauce
Transfer the sautéed onion-garlic mixture to a blender. Add the roasted red peppers, red wine vinegar, smoked paprika, red pepper flakes, and a generous pinch of salt and pepper. Blend until smooth, adjusting seasoning as needed. This zesty romesco gives your baked cabbage salad a unique and vibrant flavor.
Step 9: Combine Vegetables and Sauce
Once the roasted cabbage and squash are ready, remove them from the oven and place them in a large mixing bowl. Pour the romesco sauce over the warm vegetables and toss gently to coat evenly. This step ensures every bite of the baked cabbage salad is bursting with flavor.
Step 10: Serve the Baked Cabbage Salad
To serve, place the roasted cabbage salad onto slices of toasted sourdough bread. Add a generous smear of ricotta on top, garnishing with the toasted nuts and seeds. This final touch not only elevates the dish but creates a beautiful presentation, perfect for a cozy, comforting meal.
Make Ahead Options
These Baked Cabbage Salad with Winter Romesco ingredients are perfect for meal prep enthusiasts! You can chop and store the savoy cabbage and delicata squash in an airtight container up to 24 hours in advance, which keeps them fresh and ready to roast. Additionally, the romesco sauce can be prepared ahead of time and refrigerated for up to 3 days; simply store it in a sealed jar to lock in the flavors. When you’re ready to serve, roast the vegetables as instructed and mix them with the romesco sauce for a fresh and delicious meal. This way, you save time during your busy week, yet can enjoy a satisfying and heat-treated salad just like it was made fresh!
What to Serve with Baked Cabbage Salad
Bring warmth and comfort to your table with delightful pairings that enhance this hearty dish.
Creamy Mashed Potatoes: Silky and buttery, they provide a rich counterpoint to the zesty salad, creating a cozy, satisfying meal.
Garlic Bread: Crunchy, garlicky slices complement the salad’s flavors beautifully. The aromatic warmth meshes perfectly with the roasted veggies.
Roasted Brussels Sprouts: Crispy and slightly nutty, these vibrant sprouts add a contrasting texture while echoing the salad’s earthiness for a harmonious spread.
Quinoa Salad: A fluffy, protein-packed companion, its lightness and nutty undertones balance the salad’s richness and provide a gluten-free option.
Autumn Riesling: This refreshing white wine offers a touch of sweetness that cuts through the richness of the romesco sauce, enhancing every bite.
Chocolaty Brownies: End your meal on a sweet note with fudgy brownies. Their indulgent texture provides the perfect contrast after a savory salad.
Expert Tips for Baked Cabbage Salad
Uniform Cuts: Ensure all vegetables are cut to similar sizes. This promotes even roasting and a harmonious texture throughout your baked cabbage salad.
Watch the Garlic: Keep a close eye on the garlic while frying. Remove it from heat promptly when it’s golden brown to avoid a bitter taste.
Taste and Adjust: After blending the romesco sauce, taste and adjust seasoning as needed. A little extra salt can enhance the flavors of your baked salad dramatically.
Sauté Wisely: Sauté the onions until they’re just translucent. This will keep the flavors fresh and avoid an overly caramelized taste that may overshadow the romesco’s zing.
Perfect Prep: Prepare your romesco sauce in advance. This will save time during the dinner rush and allow the flavors to meld beautifully!
Baked Cabbage Salad Variations
Feel free to explore different twists on this cozy baked cabbage salad and make it your own!
- Dairy-Free: Omit the ricotta, or replace it with a vegan cream cheese alternative for creaminess without dairy.
- Nut-Free: Substitute pecans with crispy chickpeas for a crunchy texture without nuts.
- Extra Greens: Toss in fresh spinach or kale for added vitamins and vibrant color.
- Flavor Boost: Add a tablespoon of honey or maple syrup to the romesco for a touch of sweetness that balances the zest.
- Spicy Kick: Mix in a pinch of cayenne pepper to the romesco sauce for an extra layer of heat.
- Flavorful Herbs: Experiment with fresh herbs like thyme or rosemary alongside the sage to give the dish a new aromatic flair.
- Protein Rich: Top with grilled chicken or chickpeas to transform this salad into a heartier main dish.
- Crunchy Toppings: Try adding crispy fried onions or garlic chips for a delightful crunch that contrasts beautifully with the roasted veggies.
With these variations, you’ll savor each bite of your Baked Cabbage Salad even more! For more delicious recipes, don’t forget to check out my Baked Creme Brulee and Chicken Salad Any.
How to Store and Freeze Baked Cabbage Salad
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making each bite even more delicious!
Freezer: If you want to freeze this baked cabbage salad, separate the romesco sauce and vegetables before freezing. Store them in freezer-safe containers for up to 2 months.
Reheating: To reheat, thaw overnight in the fridge and warm gently in the oven at 350°F (175°C) until heated through. Avoid the microwave to maintain texture.
Romano Sauce: You can prepare and store the romesco sauce in the fridge for up to a week, allowing you to enjoy its zesty kick with other dishes too!
Baked Cabbage Salad with Winter Romesco Recipe FAQs
What should I look for when choosing cabbage for my baked cabbage salad?
Absolutely! Look for firm heads of savoy cabbage, which should feel heavy for their size and have crisp, tightly packed leaves. Avoid any heads with dark spots all over or wilting leaves, as these indicate they may not be fresh. Green cabbage is a suitable substitute if savoy is unavailable, but the texture will be slightly different.
How should I store leftovers of my baked cabbage salad?
Very easy! Store any leftover baked cabbage salad in an airtight container in the refrigerator for up to 3 days. It’s a wonderful dish that actually tastes better as the flavors meld together. Just be sure to give it a good toss before serving to bring all those flavors back together!
Can I freeze the baked cabbage salad?
Absolutely! If you plan to freeze the baked cabbage salad, I recommend separating the romesco sauce from the roasted vegetables first. Place each in a freezer-safe container, ensuring they’re well-sealed to avoid freezer burn. The vegetables can be stored for up to 3 months, and the romesco sauce will maintain its yummy flavor for about 2 months. When you’re ready to enjoy, just thaw in the fridge overnight and reheat gently in the oven.
What are some common issues I might experience with this recipe?
It’s important to watch the garlic while frying; if it gets too brown, it can quickly turn bitter. Additionally, if the romesco sauce turns out too thick, simply add a splash of water or olive oil during blending to achieve your desired consistency. Also, taste and adjust the seasoning. A pinch of salt can make all the difference in enhancing the flavors!
Is this recipe suitable for anyone with nut allergies?
Very much so! If you’re serving someone with nut allergies, you can easily make this baked cabbage salad nut-free by omitting the pecans and pepitas. Substitute them with extra roasted seeds like sunflower seeds or just leave them out altogether. The salad will still have plenty of flavor and crunch without nuts, so don’t worry!
How do I ensure the vegetables roast evenly?
For the best results, ensure that all your vegetables are cut into uniform pieces; this way, they roast evenly. When you place them on the baking sheets, make sure not to overcrowd them, as this can lead to steaming instead of roasting. A good rule of thumb is to give them plenty of space to breathe!
Baked Cabbage Salad with Zesty Romesco for Cozy Evenings
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Core and thinly slice the savoy cabbage. Arrange on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Cut the delicata squash in half, remove seeds, and slice into half-moon shapes. Place on a separate baking sheet with olive oil and seasoning.
- Roast both baking sheets in the oven for 20-25 minutes, until the cabbage is crisp-tender and the squash is golden.
- In a dry skillet, toast pecan halves and pepitas over medium heat for 2-3 minutes until fragrant.
- Heat olive oil in a small saucepan, add half of the minced garlic and sage leaves until crispy, then transfer to a bowl.
- Sauté diced yellow onion in the same pan until translucent, add remaining garlic and sage, and cook until fragrant.
- Blend the sautéed onion-garlic mixture with roasted red peppers, red wine vinegar, smoked paprika, red pepper flakes, salt, and pepper until smooth.
- Mix the roasted cabbage and squash in a large bowl, pour the romesco sauce over, and toss gently to combine.
- Serve the salad over toasted sourdough bread with ricotta, garnishing with toasted nuts and seeds.