Miso Maple Cabbage Steaks

Ingredients

• 1 Count green cabbage - 1 large head (about 2 lb), Slice into 4 thick steaks; about 2 lb total.
• 1 Can canned chickpeas, drained and rinsed - 1 can (15 oz), drained and rinsed
• 3 Tablespoon white miso paste - 3 tbsp
• 2 Tablespoon maple syrup - 2 tbsp
• 3 Tablespoon olive oil - 3 tbsp
• 1 Tablespoon rice vinegar - 1 tbsp
• 1 Tablespoon soy sauce - 1 tbsp
• 2 Count garlic - 2 cloves, minced
• 0.25 Cup tahini - 1/4 cup
• 3 Tablespoon water - 3 tbsp, Used to thin the tahini drizzle.
• 1 Tablespoon sesame seeds - 1 tbsp

Instructions

1. Preheat and prep

   1. *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.

2. Make and brush the glaze

   2. 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*.

3. Roast the cabbage and chickpeas

   3. 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*.

4. Flip, glaze, and finish roasting

   4. 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.

5. Drizzle and serve

   5. 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.