Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Cut the sweetheart cabbage into four wedges, keeping the core intact to maintain stability.

In a small bowl, mix together 2 tablespoons of softened butter with miso paste until smooth.

Brush the miso butter mixture generously over all sides of the cabbage wedges.

Place the wedges cut side down on the baking sheet and roast for 30-35 minutes.

In a small pan, melt the remaining tablespoon of butter and add panko breadcrumbs and garlic powder, toasting until golden brown.

Sprinkle the toasted panko over the roasted cabbage wedges and garnish with chopped parsley before serving.