Preheat oven to 425 degrees F (220 degrees C).
Cut Green Cabbage (1 head) into 1/2-inch thick pieces vertically.
Melt Unsalted Butter (2 tablespoon) in a cast-iron skillet over medium-high heat.
Add 1 or 2 cabbage steaks (depending on the size of your cast-iron skillet).
Lightly season with Salt (1 dash), Ground Black Pepper (1 dash) and Garlic Powder (1 dash). Cook for 3-4 minutes.
Place the cabbage steak, seared side up on a baking sheet lined with parchment paper. Repeat with remaining Unsalted Butter (2 tablespoon) and remaining cabbage. Bake for 15-20 minutes.
While the cabbage steaks are baking, whisk Extra-Virgin Olive Oil (1/4 cup), Lime Juice (3 tablespoon), Fish Sauce (1 teaspoon), and Garlic (2 clove).
Add Sea Salt (1/2 teaspoon), Cayenne Pepper (1/2 teaspoon), Fresh Cilantro (1/4 cup) and Brown Sugar (1/2 teaspoon). Mix well and set aside.
Slice 1/4 inch off of each end of the Lime (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Once the cabbage steaks are done, dish and drizzle with the dressing, serve with Lime Wedges and cilantro. Enjoy!