Instant Pot Instructions:

1. Clean the cabbage head by removing any lose leaves. Cut the core stem off; however, leave the hard core intact.
2. Turn the cabbage upside-down so you can visibly see the center hard core. Slice the green cabbage in half through the hard core, then take each half and slice it in half. There should be 4 cabbage wedges. Do not slice out the hard-inner core, this will help keep the wedge together.
3. Arrange the 4 cabbage wedges into the Instant Pot, hard core side down with the cut wedges facing inward.
4. Place all the Broth Ingredients into a bowl, whisk well to combine, then pour the broth mixture over top of the cabbage wedges making sure that each wedge was wet with the broth, allowing the broth to seep into the creases of the cabbage leaves.
5. Set the Instant Pot to Manual Pressure High for 11 minutes. When finished, press Cancel, then do a Quick Release.  Unplug the Instant Pot.
6. In the meantime, place all the Garlic Tahini Sauce Ingredients into a bowl, whisk well and set aside.
7. Once all the pressure is released from the Instant Pot, remove the lid, and carefully remove the cabbage wedges from the Instant Pot using two large-slotted spoons, arrange on a serving platter.
8. Serve the cabbage wedges with a generous drizzle of the Garlic Tahini Sauce and freshly chopped parsley. 

Oven Instructions:

1. Preheat the oven to 400 F.
2. Place all the Broth Ingredients into a small bowl, whisk well and set aside.
3. Clean the cabbage head by removing any lose leaves. Cut the core stem off; however, leave the hard core intact.
4. Turn the cabbage upside-down so you can visibly see the center hard core.
5. Slice the green cabbage in half, then take each half and slice it in half.  Continue until you have 4 cabbage wedges.
6. Take each cabbage wedge and lay it onto a cutting board and do not slice off the hard-inner core, this will help keep the wedge together.  Then arrange the 4 cabbage wedges into a large Dutch Oven.
7. Pour the broth mixture over top of the cabbage wedges making sure that each wedge is thoroughly coated with broth, allowing the broth to seep into the creases of the cabbage leaves.
8. Cover the Dutch Oven with a tightly fitted lid and place into the oven. Bake for 60 to 75 minutes or until the cabbage is perfectly tender.
9. In the meantime, place all the Garlic Tahini Sauce Ingredients into a bowl, whisk well and set aside.
10. Once the cabbage is perfectly tender, remove from the oven, and carefully remove the cabbage wedges using two large-slotted spoons, arrange on a serving platter.
11. Serve the cabbage wedges with a generous drizzle with the Garlic Tahini Sauce and freshly chopped parsley.