Preheat the oven to 200°C / 400°F.

Cut the green cabbage into 4 equal wedges, keeping the core attached so each wedge holds together.

Heat 2 tbsp cooking oil in an oven-safe frying pan over medium-high heat.

Fry the cabbage wedges for about 5 minutes, turning them until the cut sides are deeply browned and charred.

Season the charred cabbage with 1/2 tsp salt.

Transfer the frying pan to the oven and roast the cabbage for 20 minutes, until the center is tender.

Finely chop the small onion and mince the 2 garlic cloves.

Melt 75 g vegan butter in a frying pan over medium heat.

Add the onion and garlic, then sauté for 3 minutes until softened and fragrant.

Stir in 1 tsp mustard, 1 tsp miso paste, and 1/2 tsp curry powder until smooth.

Add 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp black pepper, and the remaining salt to the sauce.

Pour in 150 ml vegan cream and stir until the sauce is evenly combined.

Simmer the sauce for 2 minutes until lightly thickened.

Stir in 1 tbsp lemon juice, 1 tsp agave syrup, and 1 tbsp chopped fresh parsley.

Spoon the creamy miso mustard sauce over the roasted cabbage wedges and serve hot.