Instant Pot Instructions:

1. Place all the Sauce Ingredients into a small bowl, whisk well and set aside.
2. Clean the cabbage head by removing any lose leaves. Cut the core end stem off; however, leave the hard core intact.
3. 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.
4. Arrange the 4 cabbage wedges into the Instant Pot and pour the sauce mixture over top of the cabbage wedges making sure that each wedge is thoroughly coated with sauce, allowing the sauce 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 and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
6. Once all the pressure is released, remove the lid, and carefully remove the cabbage wedges from the Instant Pot using two large slotted spoons, arrange on a serving platter, pour the sauce over top of the cabbage wedges.  Season with sea salt and pepper.  Sprinkle the cabbage wedges generously with ¼ cup of Vegan Parmesan Cheese.  Serve with a nice amount of sauce.

 Oven Instructions:

1. Preheat the oven to 400 F.
2. Place all the Sauce Ingredients into a small bowl, whisk well and set aside.
3. Clean the cabbage head by removing any lose leaves. Cut the core end 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 8 cabbage wedges.
6. Do not slice off the hard-inner core, this will help keep the wedge together.  Then arrange the 8 cabbage wedges into a deep 9 x 13 baking dish.
7. Pour the sauce mixture over top of the cabbage wedges making sure that each wedge is thoroughly coated with sauce, allowing the sauce to seep into the creases of the cabbage leaves.
8. Place the casserole dish in the oven, put a baking sheet on top (to lock in the heat or use foil) of the casserole dish. Bake for 40 minutes, then remove from the oven and remove the baking sheet (or foil).  Take a spatula and press down slightly on the cabbage wedges to allow them to slightly separate the leaves and baste the cabbage with the broth (from the bottom of the dish), then place back into the oven to bake for an additional 20 minutes covered until the cabbage becomes tender.
9. After roasting in the oven for the additional 20 minutes covered, remove, and again press down slightly on the cabbage wedges to allow them to slightly separate a tiny bit more and baste the cabbage with the broth. Season with sea salt and pepper, then sprinkle the Vegan Parmesan Cheese generously over top of the cabbage wedges and return to the oven (uncovered) to bake for an additional 10 minutes.
10. Remove and allow to set for 5 minutes before serving.  Serve with several spoonfuls of the sauce on the bottom of the serving plate, then place the cabbage wedges over top of the sauce.