1. Cut cabbage into six wedges, leaving core in place, and season both sides with salt.
2. In a small bowl, stir brown sugar, raisins, red wine vinegar, water, 1 teaspoon salt, the garlic powder, and red pepper flakes to dissolve sugar, then set aside to let raisins plump.
3. Melt butter in a large skillet over medium-high, then add cabbage and sear until browned on first side, 5 to 7 minutes. Flip wedges and continue to cook until second side is browned, about 5 more minutes. Reduce heat to medium, then add vinegar mixture and cook, turning wedges occasionally, until cabbage is tender and sauce has thickened into a syrup, 8 to 10 minutes.
4. Transfer cabbage to a platter and sprinkle with pine nuts and parsley before serving.
Source: Hannaford fresh Magazine, March-April 2021