Golden, deeply caramelized cabbage wedges are the whole point here — seared hard on both cut faces until they turn a rich amber-brown, then nestled into a skillet of softened onion and garlic. A generous pour of dry white wine deglazes the pan into a savory braising liquid, infused with fresh thyme and bay leaf, that keeps everything meltingly tender through a slow oven braise. By the time it comes out, the wedges hold their shape but give at the slightest touch of a fork, with the core soaking up all that aromatic liquid. A scatter of chopped parsley at the end adds a fresh, herby lift against the caramelized edges. It's a comforting, low-fuss side dish that fits neatly into a vegetarian spread, whether you're serving it alongside a weeknight dinner or setting it out for a holiday table.
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Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 8 equal wedges, keeping the core intact on each wedge so the leaves hold together during braising.
Melt the butter with the olive oil in a 12-inch oven-safe skillet over medium-high heat until the foam subsides. Add the cabbage wedges cut-side down in a single layer and sear, undisturbed, for 3 to 4 minutes until the cut face is deep golden brown. Flip to the second cut side and sear for another 3 minutes until similarly browned. Transfer the seared wedges to a plate.
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