prep the cabbage remove any loose outer leaves. cut each napa cabbage head lengthwise into quarters (should get 4 wedges per head of cabbage), keeping the core intact so the wedges stay together. if using green cabbage, which is thicker, you may want to cut into sixths.

pan sear heat a large skillet or cast iron pan over medium-high heat. add enough avocado oil to lightly coat the pan for each sear. season cabbage wedges lightly with sea salt and sear 2–3 minutes per side, until lightly golden and caramelized. you’re building flavor here, not cooking them through. transfer cabbage to a large baking dish.

make the miso sesame butter glaze in a small bowl, melt the butter. whisk in the miso paste until smooth. add the sesame oil, maple syrup, soy sauce, garlic powder, and rice vinegar.

glaze + bake preheat oven to 400°F. pour ¾ of the glaze evenly over the cabbage, spooning it over the tops and making sure all of the layers are coated. bake uncovered for 32–35 minutes, until the cabbage is very tender, the glaze is bubbling, and the edges are caramelized.

finish with remaining glaze remove from the oven and immediately spoon the remaining ¼ of the glaze over the hot cabbage so it melts in and stays glossy. finish with optional garnishes and spoon pan juices over the cabbage just before serving.