Prepare the cabbage: Trim a thin slice off the very bottom of the napa cabbage, removing just the tip of the core. The goal is to keep the head as intact as possible so the wedges hold together. Peel away any dirty or bruised outer leaves.
Slice into wedges: Cut the napa cabbage lengthwise in half through the core. Place each half cut-side down, then make two lengthwise cuts to divide it into 3 large wedges per half. You should end up with 6 sturdy wedges total from one large cabbage.
Clean the cabbage: Rinse each wedge under running water. Use your hands to gently separate the layers, especially near the stem where dirt tends to hide. Shake off excess water and set aside to drain well.
Make the miso butter: In a small bowl, combine the miso paste with the ghee or softened butter until smooth.
Arrange the cabbage: Place the cabbage wedges cut-side down on a large lined sheet pan. Use two sheet pans if needed, leaving space between wedges so they roast instead of steam.
If any wedges loosen or separate, use a small toothpick to gently secure the layers together by threading it through the stem end. This helps the wedges stay intact while roasting and is easy to remove before serving.
Season the cabbage: Drizzle with 2 tablespoons of olive oil. Sprinkle evenly with salt and garlic granules. Use your hands to gently massage the oil and seasoning over both the leafy and stem portions.
Add the miso butter: Using a butter knife or flat wooden paddle, spread the miso butter over the cut sides and outer layers of the cabbage, focusing especially on the thicker stem portions, which need more fat to cook through.
Roast: Bake at 400°F (205°C) on the middle rack for 15 minutes, until the cabbage is tender and lightly caramelized at the edges.
Toast the breadcrumbs: While the cabbage roasts, heat a small pan over medium heat until warm. Add the breadcrumbs and remaining 1½ tablespoons olive oil. Lower the heat to medium-low. Stir to evenly coat the breadcrumbs with oil, then spread them into an even layer. Season with a small pinch of salt and garlic granules. Toast, stirring occasionally, until golden brown and crisp, about 2–3 minutes.
Assemble: Transfer the roasted napa cabbage to a serving platter. Spoon a few tablespoons of the pan juices and melted butter from the sheet pan over the cabbage if it looks dry. Generously sprinkle the crispy breadcrumbs on top. Finish with chopped parsley or cilantro, if using.
How to serve: Serve hot or warm, while the breadcrumbs are still crisp. A fork and knife work best for cutting the wedges cleanly.
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Notes
Gluten-free option: Use gluten-free panko or rice panko. If using rice panko, toast for about 1 extra minute, stirring often, until fully crisp.
Seasoning note: Miso adds plenty of salt and umami, so avoid over-salting the cabbage.
Breadcrumb timing: Toasted breadcrumbs soften quickly once they touch moisture. Sprinkle only what you plan to serve and add more as needed.
Make-ahead: The cabbage can be sliced and washed 1–2 days in advance. Drain well, pat dry, and store flat in a container or crisper drawer lined with a dry paper towel to absorb excess moisture.
Reheating: Reheat the cabbage in the microwave on medium power for 1 minute. The breadcrumbs will soften, but the cabbage will still taste great.