Golden-seared cabbage wedges turn wonderfully tender here, caramelized on both cut faces before finishing low and slow until they practically melt at the core. The braising liquid — bright with apple cider vinegar, a touch of honey, and warm notes of turmeric and ginger — reduces down into a glossy glaze that clings to every wedge. Thin slices of garlic and fresh thyme perfume the whole pan, while a scatter of parsley at the end keeps things fresh and herbaceous. It's a comforting, vegetable-forward side dish that goes straight from stovetop to oven to table with almost no fuss. This one's a great pick for a vegetarian spread, especially alongside grains or a hearty main.
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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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