My grandmother passed down this 4 ingredient seasonal dish and it is wonderfully crisp and flavorful

My grandmother taught me this simple baked cabbage dish one chilly autumn when the garden gave us more heads of cabbage than we knew what to do with. It uses just four humble ingredients, but when it comes out of the oven the cabbage is tender inside and the breadcrumb coating is wonderfully crisp and golden. This kind of seasonal, no-fuss cooking is what I grew up with in the rural Midwest—stretching garden produce, using what’s in the pantry, and turning it into something that feels special enough for Sunday dinner but is easy enough for any weeknight.
These crispy breaded cabbage wedges are lovely served hot right from the pan alongside roast chicken, pork chops, or meatloaf. They also pair nicely with mashed potatoes or buttered egg noodles to soak up any juices. For a lighter plate, serve them with sliced fresh tomatoes in summer or a simple cucumber salad. A little dish of extra melted butter or a squeeze of lemon at the table doesn’t hurt either, especially if you like to dip each bite.
Oven Baked 4-Ingredient Crispy Breaded Cabbage Wedges
Servings: 4

Ingredients
1 medium head green cabbage (about 2 to 2 1/2 pounds)
1/2 cup unsalted butter, melted (plus a little extra for greasing foil, if needed)
1 1/2 cups plain dry breadcrumbs
1 teaspoon kosher salt (or to taste)
Directions