1. Preheat oven to 325°F (160°C).
2. Sear the cabbage: Heat 2 tbsp olive oil in a cast iron pan. Sear cabbage wedges flat-side down for 5-6 minutes, flip, and sear the other side for 3-4 minutes. Set aside.
3. Add 1 tbsp olive oil to the same pan. Sauté the shallot, carrot, bell pepper, salt, and pepper for 3-5 minutes.
4. Stir in tomato paste and garlic. Add fennel, a pinch of salt, and pepper, and cook for 30 seconds.
5. Pour in vegetable stock, add bay leaves, and return cabbage to the pan. Cover and braise in the oven for 20 minutes.
6. Remove the lid, raise the temperature to 425°F (220°C), and cook for an additional 15-20 minutes.

Fennel pan sauce:

1. Remove the cabbage, carefully add the stock and vegetables to a blender, add parmesan, and blend the sauce until smooth—taste for seasoning. Keep warm.

Cashew cream:

1. Blend cashews and water until smooth.
2. Add lime juice and zest.
3. Salt and Pepper to taste.

To serve, divide the fennel sauce between 4 bowls. Add cabbage and top with cashew cream and tomato salsa.

Enjoy!