Bake in the preheated oven for 25 to 35 minutes, turning the pan once halfway through baking. The breadcrumbs should be deeply golden and crisp, and the cabbage should be tender when pierced with the tip of a knife but still hold its wedge shape.
If you like an extra-crispy top, move the pan to the upper third of the oven for the last 3 to 5 minutes of baking, watching closely so the crumbs don’t burn.
Remove the baking sheet from the oven and let the wedges rest for 5 minutes on the foil-lined pan. This helps the coating set and makes them easier to serve.
Transfer the crispy breaded cabbage wedges to a warm platter, scooping up any toasted crumbs from the foil to sprinkle over the top. Taste and add a pinch more salt at the table if needed, then serve while hot and crisp.
Variations & Tips
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.
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