Slice a head of cabbage into wedges, ensuring each piece retains its core.

Heat a drizzle of olive oil in a large skillet over medium heat. Add minced garlic and onion, stirring until they become fragrant and golden brown, about 3-4 minutes.

Place the cabbage wedges in the skillet, cut side down. Cook for about 5 minutes without stirring.

Pour in a splash of vegetable broth or white wine, scraping up any flavorful bits stuck to the bottom of the pan.

Lower the heat and cover the skillet with a lid. Let it steam for 15-20 minutes until the cabbage is tender.

Remove the lid and season with salt, pepper, and a squeeze of lemon juice.