Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Lightly grease the foil with a bit of melted butter so the cabbage won’t stick.
Remove any loose or tough outer leaves from the cabbage. Trim the very bottom of the core, but leave enough of the core so the wedges will hold together.
Cut the cabbage in half from top to bottom through the core, then cut each half into 4 thick wedges, for a total of 8 sturdy wedges. Try to keep each wedge about the same size so they bake evenly.
Place the melted butter in a shallow bowl or pie plate. In a second shallow bowl, stir the breadcrumbs and salt together so the seasoning is evenly distributed.
Working with one wedge at a time, brush or spoon melted butter generously over all cut surfaces of the cabbage, letting some butter drip between the leaves. You want a light but thorough coating so the crumbs will stick.
Press the buttered cabbage wedge into the breadcrumb mixture, turning and patting so the crumbs cling to all the cut sides. The outer curved leaf side doesn’t need to be fully coated, just a light press is fine.
Set each breaded wedge, cut sides up, on the prepared foil-lined baking sheet, spacing them slightly apart so the hot air can circulate and crisp the crumbs.
Drizzle or spoon any remaining melted butter over the tops of the breaded wedges. This helps the breadcrumbs toast up golden and flavorful in the oven.
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