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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cabbage in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cabbage, tap it and change its rating to Red.


Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.








Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 4 equal wedges, keeping the core intact so the wedges hold together.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the cabbage wedges cut-side down and sear, undisturbed, for 3–4 minutes until the cut face is deep golden brown. Flip to the second cut side and sear for another 3 minutes until golden. Transfer the wedges to a plate.
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