Grilled Cabbage with Romesco Sauce
Earthy Romesco Sauce.
It’s so smoky and robust. So many ways of using this Spanish condiment to add flavor to your dishes.
It originated in Catalonia region in Spain.
Let’s talk about the ingredients
Roasted Red Peppers – I have used jarred roasted red peppers, but you can roast your own peppers. But jarred ones make it so easy.
Almonds– I have seen recipes with hazelnuts, you can also use pine nuts or macadamia nuts. For nut free version, use pumpkin seeds. Do not forget use roasted nuts.
Sun-dried tomatoes – I love using sun-dried tomatoes as they provide intense tomato flavor. But if you do not have it use tomato paste.
Vinegar – Ideally sherry vinegar is used, but as I did not have any, I have used apple cider vinegar. Other vinegars that could be used champagne, white wine vinegar.
Olive Oil – Use a good quality of oil.
Rest of the ingredients are simple and straight forward. If you want to make it gluten free, skip the bread.
Now that we know how to make Romesco Sauce, shall we talk how can we use it.
It can used on anything grilled, think mushrooms, potatoes, cauliflower, or you can make a good grilled cheese sandwich too. I also love to use it make pasta, top a spoonful on top of soups or stir some in stews.
You can also serve it as dip with crudites and chips. I think that’s exactly how I tasted romesco sauce the very first time on a flight. Yes, I think when I went to France. I looked up the ingredients on the packet it came into. So nosy to know, exactly what it was.
Today I served it with some roasted purple cabbage. Cabbage is such an underrated vegetable.
Since I have discovered roasting it in the oven, I love making it. It’s simple and easy and you don’t have to stand near the stove. Put it to roast and make the romesco sauce. It literally took me 30 minutes to make this. So, good for the days when we are working from home.
I chopped the cabbage into segments, tossed some olive oil, salt and pepper on each side and roasted it at 450 F for 25 minutes. While it was roasting, I made the romesco sauce.
Grilled Cabbage with Romesco Sauce
Ingredients
Grilled Cabbage
- 1 small head cabbage use any color of cabbage
- Salt to taste
- Black pepper
- Olive oil
Romesco Sauce
- 1 big roasted red pepper 6 ounces, jarred
- ½ cup toasted almonds
- 1 clove garlic
- ¼ cup sun-dried tomatoes use oil-packed
- 1 small piece of bread stale is better
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tbsp vinegar See notes
- 3 tbsp olive oil
- Salt and black pepper
Instructions
- Pre heat the oven to 450 F. On a baking tray, brush some oil. Chop cabbage into 4-6 segments. Rub some olive oil on each side, along with salt and black pepper.
- Once the oven is pre-heated, bake it about 12-15 minutes turning each side in between for about 25 minutes until you see char on the cabbage.
- While it is roasting, make the sauce.
- Take all the ingredients of the sauce in a food processor. Whizz everything until it comes together. If you want more liquid consistency, then you can also use a blender and some water. I prefer food processor.
- Serve the sauce in a plate and place cabbage on it. Or you can also place the grilled cabbage first on the plate and drizzle the sauce on top. Garnish with some nuts, if you like.
Notes
- If you like liquid consistency, you can use a food blender too.
- Ideally sherry vinegar is used, but as I did not have any, I have used apple cider vinegar. Other vinegars that could be used champagne, white wine vinegar.
- You can roast your own pepper at home, I have used jarred.
- Can be stored up to a week in the refrigerator and frozen for a month.
- You can use any cabbage for this purple or green.
XOXO, Devangi