Pre heat the oven to 175˚C (350˚F, gas mark 4). very lightly oil a baking sheet.
Using a sharp knife to chop the cabbage in half and then into quarters, keeping the central stem intact. Carefully slice each cabbage quarter into four, so that you end up with sixteen wedges in total.
In a bowl whisk together the miso paste, groundnut oil and maple syrup into a paste. Brush each cabbage wedge on each side with the paste and place on the baking tray. Drizzle an additional tablespoon of ground nut oil over the wedges then place in the preheated oven and roast for 10 minutes. Remove from the oven, carefully flip the cabbage wedges over and sprinkle with the sesame seeds. Return to the oven for a further ten minutes to finish off.