Thick cabbage wedges get seared until deeply caramelized, then braised in a garlicky vegetable broth until fork-tender and glazed with pan juices. A hit of smoked paprika and red pepper flakes brings warmth, while bright lemon juice and zest cut through the richness right before serving. Fresh parsley and dill scattered on top add a fresh, herby finish that balances the smoky, savory base. It's an easy skillet side that goes straight from stovetop to oven to table with minimal cleanup. This one is a natural fit for a vegetarian spread, equally at home alongside a weeknight dinner or a holiday table centerpiece.
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Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 8 equal 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 over medium-high heat until shimmering. Add the cabbage wedges in a single layer (work in two batches if needed) and sear undisturbed for 3 to 4 minutes per side, until the cut faces are deep golden brown.
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