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Cut the green cabbage into eighths and place it in a tray large enough to hold all the pieces.
Whisk together maple syrup and balsamic vinegar.
Pour the mixture over the cabbage, ensuring it's evenly coated.
Cover with foil and marinate in the refrigerator for 2-3 hours, flipping the cabbage halfway through.
Preheat the oven to 375°F.
Place the marinated cabbage in the preheated oven and roast for 45 minutes, flipping the pieces at the halfway mark for even cooking.
While the cabbage is roasting, make the bean dip.
In a blender, combine the white beans, olive oil, salt, lemon juice, and tahini. If necessary, work in batches if using a small blender, ensuring a creamy consistency.
Reserve ¼ of the bean dip at the bottom of the blender for the green sauce.
Add parsley, spinach, olive oil, and cold water to the remaining bean dip in the blender. Blend until a smooth green sauce is formed.
Once the cabbage is roasted, place it atop the prepared bean dip in a serving dish.
Drizzle the green sauce over the roasted cabbage. Garnish with chili crisp and microgreens for added flavor and a pop of color.