Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas
This roasted cabbage dish is a hearty vegetarian meal featuring savory miso glaze and crunchy chickpeas over cool labneh.
recipesbynani.comIf you think cabbage is just for salads, this recipe will change your mind. Roasting conehead cabbage, or sweetheart cabbage, brings out a beautiful natural sweetness that becomes buttery and tender after a long time in the oven. It is a simple way to make a vegetable the star of your dinner table.
The trick to this dish is letting the cabbage roast long enough to get those dark, caramelized edges. When you pair that savory miso glaze with the crunch of crispy chickpeas and a smooth layer of labneh, you get a satisfying meal that looks as good as it tastes.
🧺 Ingredients
- 1 large conehead cabbage or any green cabbage
- 3 tablespoons olive oil, divided
- 1 15 ounce can chickpeas, drained and patted very dry
- Kosher salt and black pepper to taste
- 2 tablespoons white miso paste
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 cup labneh or thick Greek yogurt
- Optional toppings: toasted sesame seeds, sliced scallions, cilantro, chili crisp, lime wedges
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Slice the cabbage into sturdy wedges, keeping the core intact so they hold their shape, and place them on a large sheet pan.
- 3
In a small bowl, toss the dried chickpeas with one tablespoon of olive oil, salt, and pepper, then scatter them onto the pan around the cabbage wedges.
- 4
Brush the cabbage wedges with the remaining two tablespoons of olive oil and season with a little salt and pepper.
- 5
Roast the cabbage and chickpeas for about 20 minutes.
- 6
While the cabbage roasts, whisk together the miso paste, honey, rice vinegar, soy sauce, and sesame oil in a small bowl until smooth.
- 7
Remove the pan from the oven, flip the cabbage wedges, and brush them generously with the miso glaze. Give the chickpeas a quick shake to ensure they cook evenly.
- 8
Return the pan to the oven and roast for another 20 minutes, or until the cabbage is deeply golden and tender.
- 9
To serve, spread a dollop of labneh on each plate, top with a cabbage wedge and a handful of crispy chickpeas, then add your favorite toppings.
💡 Tips
Store any leftover cabbage and chickpeas in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to help the chickpeas regain their crunch. If you do not have labneh, Greek yogurt mixed with a squeeze of lemon and a pinch of salt makes a perfect substitute.
Made this recipe? Let us know how it went.
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