Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas
This Sheet Pan Miso Roasted Cabbage with Crispy Chickpeas is proof that cabbage can be the main event. Thick wedges roast until caramelized and silky-sweet, then get brushed with a savory, salty-sweet miso glaze.
- 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
- 2 tablespoons white miso paste
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons warm water
- 1 cup labneh
- toasted sesame seeds
- sliced scallions
- cilantro
- Chili crisp, (sriracha, or red pepper flakes)
- Lime wedges
- 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.
How I Fell in Love with Conehead Cabbage
The first time I saw conehead cabbage was at the Hollywood farmers market, and my mind was blown. It’s gorgeous, pointed and pale green, but what really got me was the tenderness and natural sweetness, so different from a regular round head.
I later found out Row 7 was growing and selling it around the country, and I’ve been a little obsessed ever since.
Since then I’ve put conehead cabbage to work all over my kitchen: tossed into a veggie stir fry, shredded into slaws, even quick-pickled the same way I make my homemade pickles. But roasting it into these miso-glazed wedges is still my favorite way to show it off.
Key Ingredients
Conehead cabbage: Also known as pointed, sweetheart or hispi, this is the star (you know how I feel by now). If you have trouble finding it, any green cabbage works too; just cut it into sturdy wedges so they hold together.
White miso paste: The backbone of the glaze, deep and savory with just enough salt. Get white (sometimes labeled “shiro”) miso, the mild one, near the tofu in the refrigerated section. Leftover miso? It’s great in this Carrot Ginger Miso Dressing.
The glaze: Miso whisked with honey, rice vinegar, soy sauce, and sesame oil. Salty, sweet, tangy, and nutty all at once.
Chickpeas: They roast up crispy and give the dish real heft. Dry them well first, or they steam instead of crisp. If you end up as hooked on the crispy chickpeas, try my air fryer crispy chickpeas for an easy snack version too.
Labneh: Thick, tangy strained yogurt that goes underneath, cool against the warm cabbage. No labneh? Thick Greek yogurt mixed with a little salt and lemon juice works too.
How to Make Miso Roasted Cabbage
Cut the cabbage into wedges and arrange on a sheet pan.
Toss the chickpeas with oil, salt, and pepper, then add them to the pan.
Brush the cabbage all over with oil then roast in the oven.
Whisk together the miso glaze.
Flip the cabbage, give the chickpeas a shake, brush the cabbage with the glaze and roast again until deeply golden and tender.
Spread labneh on each plate, top with cabbage and chickpeas, and finish with your toppings.
Don’t Undercook the Cabbage
If you take one thing from this recipe, let it be this: cook the cabbage longer than you think.
This is where most roasted cabbage goes wrong. Pull it too early and it’s crunchy and a little sulfurous. I roast mine a full 40 minutes or so, until the edges are deeply golden and the thickest part is completely tender. That long roast is exactly what turns it silky, sweet, and almost buttery, and it’s the whole reason this dish works!
So don’t rush it. If anything, give it more time, not less. Want even more color? A minute or two under the broiler at the end never hurts.
And if the cabbage finishes before the chickpeas are crunchy, just move the wedges to plates and keep roasting the chickpeas on their own.
Would you like to save this?
The best part of this dish is the finish. Spread the labneh on each plate, add your cabbage wedges and crispy chickpeas, then pile on whatever you love: toasted sesame seeds, scallions, cilantro, a spoonful of chili crisp, a squeeze of lime. Every bite is a little bit of everything: warm, caramelized cabbage, cool and tangy labneh, crunchy chickpeas, and that salty-sweet glaze pulling it all together.
If you make this one, leave a comment and rating below. I love hearing how it turns out for your family!
