Golden-seared cabbage wedges take center stage here, caramelized on both cut sides until deeply browned before they're nestled into a simmering pan of garlic, turmeric, and ginger. A splash of apple cider vinegar and a fragrant tangle of fresh thyme build a bright, savory braising liquid that reduces down to a glossy glaze as everything finishes in the oven. The cabbage turns fork-tender all the way through, soaking up all that warm, spiced flavor while the edges stay slightly crisp for contrast. A scatter of fresh parsley at the end adds color and a clean, herby lift right before serving. It's a cozy, vegetable-forward side that works beautifully for a plant-based table, and the whole thing comes together in one pan with minimal fuss. Serve it straight from the skillet for maximum drama and easy cleanup.
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Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 6 wedges, keeping the core intact so the leaves hold together.
Heat the olive oil in a large oven-safe skillet or braising pan over medium-high heat until shimmering. Season the cabbage wedges on the cut sides with the salt, then place them cut-side down in the pan in a single layer. Sear undisturbed for 3 to 4 minutes until the cut face is deep golden brown, then flip to the second cut side and sear for another 3 minutes until golden. Transfer the seared wedges to a plate.
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