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A roasted cabbage wedge on yogurt sauce, topped with crispy chickpeas, green onions, cilantro, and sauce being drizzled from a spoon. A lime wedge sits on the side of the green plate.
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Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas

Roasted conehead cabbage wedges brushed with a savory-sweet miso glaze, piled over cool labneh with crispy chickpeas. An easy sheet pan vegetarian main that comes together on one pan.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Asian-inspired
Diet: Vegetarian
Servings: 4 servings
Calories: 169kcal
Author: Catherine McCord

Ingredients

Cabbage & Chickpeas

  • 1 large conehead cabbage, or any green cabbage
  • 3 tablespoons olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 15 ounce can chickpeas, drained, rinsed, and dried thoroughly

Miso Glaze

For Serving

  • 1 cup labneh
  • toasted sesame seeds
  • sliced scallions
  • cilantro
  • Chili crisp, sriracha, or red pepper flakes
  • Lime wedges

Instructions

  • Preheat the oven to 425°F.
  • Cut the cabbage into 6–8 wedges, keeping a little of the core attached so they hold together. Place on a sheet pan cut side down.
  • In a medium bowl, toss the chickpeas with 1 tablespoon of the olive oil and a generous pinch of salt and pepper. Spread them on the sheet pan alongside the cabbage.
  • Using a pastry brush, coat the cabbage wedges all over with the remaining 2 tablespoons olive oil and season with salt and pepper.
  • Roast for 25 minutes.
  • Meanwhile, whisk together the miso, honey or maple syrup, rice vinegar, soy sauce, sesame oil, and warm water until smooth.
  • Remove the sheet pan from the oven. Flip the cabbage wedges and shake the chickpeas. Then, brush the cabbage wedges generously with the miso glaze (cabbage only, not the chickpeas) and roast another 10–15 minutes, until the cabbage is deeply golden at the edges and completely tender and the chickpeas are crunchy. For extra color, broil 1–2 minutes at the end.
  • Spread 1/4 cup labneh onto each of 4 plates. Top with a cabbage wedge and a handful of crispy chickpeas, then drizzle with any remaining miso glaze. Finish with sesame seeds, scallions, cilantro, chili crisp, and/or a squeeze of lime.

Notes

  • Don't undercook the cabbage. It turns silky and sweet only once the edges are deeply golden and the thickest part is completely tender, so give it the full roast time. Broil a minute or two at the end for extra color.
  • If the cabbage finishes first, move the wedges to plates and keep roasting the chickpeas on their own until crunchy.
  • Make it vegan: use maple syrup in place of honey, and swap the labneh for a dairy-free yogurt.
  • No labneh? Thick Greek yogurt with a squeeze of lemon and salt works in its place.
  • No conehead cabbage? Any green cabbage works; just cut it into sturdy wedges.

Nutrition

Calories: 169kcal | Carbohydrates: 9g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 587mg | Potassium: 102mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 0.4mg