Preheat oven to 350F

Cut cabbage in half, core, then cut into quarters, then eights-so you have 8 equal sized wedges.

Heat oil in an extra large, wide oven-proof skillet or (you’ll need a lid). Sprinkle 1 teaspoon salt, and ½ teaspoon pepper to the oil. Ad a pinch of chili flakes, and swirl over medium high heat. Sear the wedges of cabbage in batches, setting to the side on a plate, when lightly browned.

Turn heat to medium. Add the shallots and garlic to the empty pan and give a stir, and sauté until fragrant, about 2 minutes. Add the broth and wine and 1/4 teaspoon salt, bring to a simmer, scraping up any browned bits. Add bay leaves, & thyme.

Turn heat off and arrange cabbage, overlapping in a circle. Drizzle the cabbage with 1 tablespoon vinegar. Bring to a simmer, cover tightly and place in the oven for 1 ½ hours.

Mak the Gremolata, set aside.

Check cabbage with a fork, they should be meltingly tender.

Spoon Gremolata over top.

Enjoy!