Roasted Miso Cabbage with Pistachio Breadcrumbs

Make sure your butter is softened before starting anything. Preheat your oven to 400 degrees. Get your miso butter mixture ready by adding 7 tbsp butter, 2.5 tbsp miso paste, 1/2 tbsp rice vinegar, 2 small cloves of garlic (minced) to a bowl and mix well until a paste forms. Cut your cabbage into 1/8ths (wedges) and place onto a baking sheet. Using a pastry brush, brush the miso butter all over the cabbage, both sides, the back side, and the base, basically cover them in miso. Save about 1 tbsp of miso butter to add more after baking. Bake at 400 degrees for 40-50 minutes until cabbage is roasted and fork tender. While baking, make your toasted breadcrumbs. Melt 1 tbsp of butter over low/medium heat. Add the breadcrumbs and toast until gold brown, stirring frequently to avoid burning. This is a quick process! Once golden brown, turn off heat and let cool. In a food processor, add 1/2 cup shelled pistachios, a handful of parsley, and 1 tsp red pepper flakes. Give this a couple pulses until nuts are roughly chopped! Set aside. Once cabbage is done roasting, remove from oven. Transfer to a serving platter. Using that last 1 tbsp of miso butter, brush that on while still hot. Sprinkle your breadcrumbs on top and garnish liberally with your pistachios + parsley. Serve warm and enjoy!