Cabbage wedges get seared hard in olive oil until the cut sides turn deep golden brown, then braised low and slow with garlic, turmeric, ginger, and bright lemon juice and zest until every leaf turns silky and tender. Fresh thyme sprigs infuse the braising liquid while it simmers, and a scatter of chopped parsley at the end adds a fresh, herby lift. The whole dish comes together in one skillet, so the pan juices stay concentrated and flavorful enough to spoon generously over each wedge before serving. It's warmly spiced, tangy, and satisfying enough to work as a light main or a standout side, and it's a fantastic pick for a plant-based table. Serve it straight from the skillet for a rustic, low-effort centerpiece that still feels special.
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Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 6 to 8 wedges, keeping the core intact on each wedge so the leaves hold together.
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet or braiser over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer, working in batches if needed, and sear undisturbed for 3 to 4 minutes until the cut face is deep golden brown. Flip and sear the second cut side for 2 to 3 minutes until golden, then transfer the seared wedges to a plate.
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