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

If you’d like a heartier crunch, use panko-style breadcrumbs in place of regular dry breadcrumbs; they brown up beautifully in the oven. For a slightly richer flavor, brown the butter gently before brushing it on the cabbage, just until it smells nutty, then proceed as directed. You can also adjust the salt to your taste or sprinkle a bit of salt over the finished wedges instead of mixing it into the crumbs. If your cabbage head is smaller, simply cut it into 6 wedges instead of 8 and check for doneness a few minutes early. For a make-ahead shortcut, you can cut and bread the wedges a few hours in advance and keep them covered in the refrigerator; when you’re ready to bake, drizzle with the reserved melted butter and pop them into the hot oven, adding a few extra minutes if they go in chilled.