6 cloves garlic, coarsely chopped
2 Tbsp. coarsely chopped fresh rosemary
½ cup Worcestershire sauce
¼ cup dark brown sugar
¼ cup sherry vinegar
2 tsp. miso
2 large heads red cabbage
Kosher salt and freshly ground black pepper, to taste
4 lemon wedges
¼ cup chopped fresh flat-leaf parsley leaves
1. In a large bowl, whisk together garlic, rosemary, Worcestershire sauce, sugar, vinegar, and miso.
2. Trim rounded ends and slice each cabbage vertically through the root to yield two 1½"-thick slabs from each cabbage. Place cabbage slabs in bowl with marinade; turn to coat. (Reserve remaining cabbage for another use.) Cover and let sit 1 hour at room temperature or up to overnight in the refrigerator, flipping occasionally.
3. Heat a grill to medium-high; brush and oil grates. (Alternatively, heat a grill pan over high heat.) Season cabbage with salt and pepper; grill until grill marks form and cabbage is cooked to your liking, 8 minutes per side for steaks with a slight crunch. For a more tender texture throughout, move cabbage to cooler part of grill and cook 10 minutes longer. Meanwhile, in a small pan, warm remaining marinade on grill or stovetop.
4. Serve cabbage steaks with a drizzle of warm marinade, a squeeze of lemon, and parsley.