Preheat the oven to 400°F and line a large baking sheet with foil.

Brush or rub a little melted butter onto the foil to prevent sticking.

Remove any wilted outer cabbage leaves and trim only the very bottom of the core.

Cut the cabbage in half through the core, then cut each half into 4 wedges, making 8 wedges total.

Place the melted butter in a shallow bowl.

In a separate shallow bowl, mix the breadcrumbs with the kosher salt.

Brush or spoon melted butter generously over all cut surfaces of each cabbage wedge.

Press each wedge into the breadcrumb mixture on both cut sides, patting so the crumbs stick.

Arrange the cabbage wedges cut-side up on the prepared baking sheet with space between them.

Drizzle any remaining melted butter over the tops.

Bake for 25–35 minutes, rotating the pan halfway through, until the breadcrumbs are deep golden and the cabbage is tender but still holds its shape.

For extra crispiness, move the pan to the upper third of the oven during the last few minutes, watching carefully.

Let the wedges rest for 5 minutes before moving them with a spatula.

Scatter any toasted crumbs from the pan over the top before serving.