Preheat your oven to 200°C (400°F).

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

In a small bowl, combine 2 tablespoons of softened butter with 1 tablespoon of miso paste, mixing until smooth.

Brush the miso butter glaze all over the cabbage wedges and place them on a baking sheet lined with parchment paper.

Roast the cabbage wedges in the oven for about 30 to 35 minutes, until golden brown.

In a pan, melt the remaining tablespoon of butter over medium heat, add panko breadcrumbs and garlic powder, stirring until golden brown.

Sprinkle the toasted panko mixture over the roasted cabbage wedges.

Garnish with chopped parsley before serving.