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Preheat oven to 350°F.
Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact.
Heat 1 tbsp oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with ¼ tsp each salt and pepper.
Repeat with 1 tbsp oil, the remaining cabbage and ¼ tsp each salt and pepper.
Add the remaining 2 tbsp oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes.
Add tomato paste and cook, stirring, until starting to darken, about 2 minutes.
Add broth, dry mustard and the remaining ¼ tsp each salt and pepper; increase heat to medium-high and bring to a boil.
Return the cabbage to the pan, overlapping the wedges if necessary.
Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes.
Sprinkle with parsley and serve with mustard, if desired.