Miso glazed cabbage steak

3 votes

The game changing cabbage recipe that is simple, quick, and delicious!

5 Minutes

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.


  • 1 cabbage
  • 4-5 tbsp of miso paste
  • Sesame oil, or any oil you have in your pantry.
  • Freshly cracked pepper
  • Sweet chilli sauce, for topping
  • Spring onions, chopped (for topping)

For the quick hummus

  • 1 tin of chickpeas, drained (if you save the liquid you can make a mean aquafaba chocolate mousse)
  • 1 clove of garlic
  • 1 tsp tahini
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • S & P
  • A splash of cold water (or you can use the chickpea water too!)



  1. Make sure you cut your cabbage from top to bottom. You want nice thick slices for this so they don’t fall apart when cooking. From one cabbage you should be able to get four to 5 flat discs.
  2. Place the cabbage steaks on a baking sheet lined with parchment paper.
  3. Drizzle with oil, we use sesame oil but any is good.
  4. Crack some black pepper on them. I skipped the salt just because miso paste is already quite salty, so no need to add more.
  5. Mix your miso paste with half a cup of water, so then its easier to spread over the cabbage steaks.
  6. Brush the mix over your cabbage, don’t be afraid to get extra generous!
  7. Bake the cabbage steaks at 200°C for about 25 minutes, until the leaves are browned and the center is tender.
  8. While your cabbage is roasting, you can make your hummus. Blitz all ingredients together until it becomes smooth.
  9. Spread the hummus on a serving plate, add the cabbage steak, top it up with some sweet chilli sauce, fresh coriander and spring onions.
  10. Enjoy the cabbage revolution! Boom
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