Heat the oven to 425°F.

Stir 1 cup low-sodium chicken broth, ¼ cup of the apple cider vinegar, 1 tablespoon whole grain Dijon mustard, 1 teaspoon caraway seeds, ½ teaspoon dried thyme, ½ teaspoon of the kosher salt, and ¼ teaspoon black pepper together in a liquid measuring cup or medium bowl.

Cut 1 (2-pound) green or red cabbage in half through the core. Cut each half into 4 wedges, keeping the core intact. Drizzle the wedges all over with ¼ cup of the olive oil and rub into the wedges and between the leaves. Season all over with the remaining 1 teaspoon kosher salt.

Heat the remaining 2 tablespoons olive oil in a 12-inch or larger oven-safe skillet over medium heat until shimmering. Add ½ thinly sliced medium red onion and cook, stirring occasionally, until softened, 3 to 5 minutes.

Stir in 3 minced garlic cloves and 2 dried bay leaves, and cook until fragrant, about 30 seconds. Add the remaining ¼ cup apple cider vinegar and cook until reduced by about half, about 1 minute.

Remove the pan from the heat. Place the cabbage wedges cut-side down in the skillet, overlapping them as needed to fit. Pour the broth mixture over the cabbage wedges so it goes through the leaves.

Cover with a tight-fitting lid or aluminum foil. Transfer to the oven and roast for 30 minutes. Uncover and use tongs to flip the cabbage wedges. Return to the oven and roast uncovered until the cabbage is tender, caramelized around the edges, and the liquid is mostly absorbed, 35 to 40 minutes more.