Cabbage wedges get seared cut-side down until deeply golden, then nestled into a skillet fragrant with sliced garlic, turmeric, and ginger for a warm, earthy flavor base. Fresh thyme and rosemary tuck in between the wedges as everything braises low and slow until fork-tender, with a splash of apple cider vinegar keeping the pan juices bright. The result is a cozy, spoonable side with deeply caramelized edges and a savory, herb-laced sauce worth pouring over every bite. A scatter of fresh parsley at the end adds a clean, peppery finish. It's a comforting, vegetable-forward dish that fits easily into a plant-based table, whether you're serving it alongside a big grain bowl or simply on its own with crusty bread for dipping.
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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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