2In a small bowl, combine 4 Tbsp. (½ stick) unsalted butter, at room temperature, 2 garlic cloves, grated, 2 tsp. fermented shrimp paste, and ¼ tsp. sugar. Using the back of a spoon or a rubber spatula, squish everything together to make a shrimp paste compound butter. Set aside.
3Remove and discard the rough outer leaves of ½ large head green cabbage. Cut the half head of cabbage through the stem into even wedges. Drizzle each piece with 1 Tbsp. neutral oil, making sure to coat all the exposed leaves. In a small bowl, mix together ½ tsp. salt, ½ tsp. MSG, and ⅛ tsp. freshly ground white pepper. Evenly season the cut sides of the cabbage with the mixture.
