Preheat the oven to 425°F (220°C).

Cut the green cabbage into 3 wedges, keeping the core intact.

Heat 1 tbsp avocado oil in the oven-safe skillet over high heat.

Sear the cabbage wedges for 2 minutes per side.

Season the cabbage with 1/2 tsp salt and black pepper.

Pour 3/4 cup water around the cabbage. Cover the skillet with the lid.

Roast the covered cabbage for 20 minutes.

Remove the lid and roast for 15 minutes, until the liquid has evaporated and edges are deeply caramelized.

Heat 2 tbsp sesame oil in the small skillet over medium heat. Cook the sliced garlic for 2 to 3 minutes until lightly browned.

Add butter, honey, miso paste, gochujang paste, lime juice, and salt to taste. Whisk until combined.

Whisk in 2/3 cup water until the glaze is smooth. Add a small splash of water and whisk again if the sauce separates.

Combine crushed cashews and chopped cilantro in the mixing bowl.

Place the roasted cabbage on the serving platter. Spoon over the glaze.

Sprinkle the cashew-cilantro mixture over the glazed cabbage. Serve warm.