Humble cabbage gets a serious glow-up here, seared until deeply golden and then slow-braised in a fragrant bath of bone broth, coconut aminos, and apple cider vinegar. The combination of fresh ginger, garlic, and ground turmeric does a lot of heavy lifting — these are some of the most well-regarded ingredients in the anti-inflammatory kitchen, and together they make the braising liquid smell absolutely incredible. Coconut oil replaces butter or vegetable oils, keeping everything in line with a cleaner, inflammation-conscious approach without sacrificing any richness. The two-stage oven finish — covered to tenderize, then uncovered to concentrate the glaze — means every wedge is silky at the core and lacquered on the outside. It's the kind of side dish that makes you rethink everything you thought you knew about cooked cabbage. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together beautifully.
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Preheat the oven to 375°F (190°C). Pat the cabbage wedges dry with paper towels.
Heat the coconut oil in a large oven-safe skillet or braising pan over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer 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 similarly browned. Transfer the seared wedges to a plate.
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