Cabbage gets a serious glow-up here — seared until deeply golden, then slow-braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and bone broth until the wedges are meltingly tender and glazed with their own rich pan juices. The combination of fresh ginger and turmeric gives the dish a warm, earthy depth that makes it feel far more special than a weeknight side has any right to be. Coconut aminos stand in for soy sauce and bring a subtle savory-sweet note without any grain-based ingredients sneaking into the mix — a common concern when scanning condiment labels. Apple cider vinegar brightens everything up and keeps the braising liquid lively rather than heavy. The two-step oven finish — covered first, then uncovered — concentrates the glaze just enough to coat every wedge beautifully. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. This one works equally well as a bold side dish or a light main alongside a simple protein.
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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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