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Miso-roasted cabbage with warm flatbread
youryum.com/recipes/miso-roasted-cabbage-with-warm-flatbread · serves 4

Cabbage, warm bread, and a plate full of juices

Roast the cabbage until its edges are dark, warm flatbread in the last five minutes and use it to catch the miso and lemon juices.

  • Vegan
  • Vegetarian
  • Dairy free
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 9 June 2026
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Miso roasted cabbage with warm flatbread lemon and herbs
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Prep
10 min
Cook
38 min
Total
48 min
Serves
4
Per serving
402kcal
Effort
Easy

Flatbread turns a side dish into something you can call lunch. Tear it, fold it around a cabbage wedge and drag it through the miso juices. The bread should be warm but not crisp, because a brittle piece cannot pick up the oil without cracking down your wrist.

Use shop-bought flatbreads if that is what you have. The oven is already doing the work, and the last five minutes are enough to warm them while the cabbage rests. Add lemon and herbs only after the bread comes out so they stay fresh rather than smelling baked.

Ingredients

Makes 4 servings

Cabbage

Glaze

To serve

Equipment

  • Large roasting tray
  • Foil
  • Pastry brush

Method

  1. Heat the metal

    Heat the oven to 220°C fan with the roasting tray inside. Cut the cabbage into eight wedges through the core. Rub the cut faces with oil and salt.

  2. Let the cabbage brown

    Put the wedges on the hot tray, cut-side down. Roast for 22 minutes, until the undersides are dark and the outer leaves have shrunk. Turn each wedge carefully; the browned side should lift in one piece.

    Hands brushing miso glaze over cabbage wedges before returning the tray to the oven

  3. Glaze the second side

    Mix the miso, vinegar, maple syrup and water. Brush it over the browned faces, then roast for 10 minutes. The cabbage is ready when the thickest part of the core gives to a knife but the wedge can still be lifted with tongs.

  4. Warm the bread

    Wrap the flatbreads in foil and put them in the oven for the final five minutes. They should be pliable and warm, not crisp around the edges. If using very thin flatbread, warm it for only three minutes.

  5. Make a platter

    Put the bread around the cabbage. Scatter over parsley and sesame seeds, then add lemon wedges. Let everyone tear bread and take a wedge. The best bit is the browned miso stuck to the tray, so scrape it over the platter rather than washing it down the sink.

Cabbage flatbreads miso lemon parsley sesame vinegar and oil before roasting
Warm bread is the only extra pan this version needs.

Bread is part of the method

Serving bread beside a saucy dish is not the same as warming it properly. Cold flatbread tears and refuses the juices. Very hot, dry bread shatters. Five minutes wrapped in foil makes it flexible enough to fold and soft enough to wipe the tray.

Warm it while the cabbage finishes, not at the beginning. It will sit there cooling while you wait for the core to soften.

The last scrape matters

The tray holds a thin layer of olive oil, cabbage sweetness and miso. Add a spoonful of hot water if it has dried into hard spots, scrape with a wooden spoon and pour those juices over the bread. A clean tray is not the goal; a plate that tastes finished is.

Nutrition

Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 402 kcal
Protein 11 g
Carbohydrate 58 g
Fibre 8 g
Fat 15 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use gluten-free flatbread?
Yes. Warm it for the time stated on the packet, since gluten-free breads vary more than wheat flatbreads.
Can I make flatbread at home?
Yes, but it is not necessary. A simple flour, water and oil flatbread can cook while the cabbage roasts if you want to make one from scratch.
Can I serve this with meat?
Yes. It works beside roast chicken, sausages or grilled fish. The lemon and miso are strong enough to stand up to all three.
What if my flatbreads are large?
Warm two at a time and cut them into quarters. The important thing is that the bread is flexible and easy to tear at the table.

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