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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). 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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