Golden-brown cabbage wedges are seared until deeply caramelized, then braised low and slow with sliced garlic, warm turmeric, and ginger until fork-tender. Fresh thyme and rosemary infuse the braising liquid as it simmers down into a savory, richly flavored sauce, brightened at the end with a splash of apple cider vinegar. Each wedge holds its shape beautifully, soaking up all that garlicky pan liquid, and a scatter of fresh parsley on top adds a clean, herbal finish. It's a cozy, deeply savory side dish with minimal hands-on effort once it goes into the oven. This one is a great fit for a vegetarian table, equally at home alongside a weeknight dinner or a holiday spread.
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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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