50mMiso Maple Cabbage Steaks
Tender roasted green cabbage steaks get brushed with a glossy white miso-maple glaze, then finished with chickpeas, tahini, and sesame seeds. This vegan, fiber-forward dish works as a May 2026 lunch or dinner main, and it can also serve as a hearty side.
- Energy
- 405 calories per serving
- Protein
- 14 g per serving
- Carbs
- 43.1 g per serving
- Fat
- 23 g per serving
- Sodium
- 1202 mg per serving
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Cook this recipe
- green cabbage-1 head
- canned chickpeas-1 can
- tahini-0.25 cups
- white miso paste-3 tbsp
- olive oil-3 tbsp
- water-3 tbsp
- maple syrup-2 tbsp
- garlic-2 cloves
- rice vinegar-1 tbsp
- soy sauce-1 tbsp
- sesame seeds-1 tbsp
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Slice the cabbage into 4 thick steaks, mince the garlic, and drain and rinse the chickpeas.
Use a stable cutting board and keep fingers clear of the chef’s knife while cutting the cabbage into thick steaks.
In a small bowl, whisk the white miso, maple syrup, olive oil, rice vinegar, soy sauce, and garlic until smooth and glossy. Brush both sides of the cabbage steaks with about two-thirds of the miso-maple glaze.
Arrange the cabbage steaks on the baking sheet in a single layer and scatter the chickpeas around them. Roast for 20 minutes, until the cabbage begins to turn deep golden at the edges.
Make sure the chickpeas are well drained before roasting to reduce splattering in the hot oven.
Flip the cabbage steaks carefully, brush with the remaining glaze, and stir the chickpeas. Roast for 12 to 15 minutes more, until the cabbage is tender through the center and the chickpeas are lightly crisp.
Use oven mitts when handling the hot baking sheet, and keep hands clear of steam and hot glaze while flipping and brushing.
Whisk the tahini and water until creamy and pourable. Transfer the cabbage steaks and chickpeas to plates, then drizzle with tahini and sprinkle with sesame seeds.
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