Preheat the oven. Position a rack in the middle of the oven and preheat to 350 degrees.
Cut the cabbage. Cut the cabbage in half through the core, then cut each half into 3 wedges, making sure that each wedge retains some core to hold it together, so that you have 6 wedges. Season with salt.
Cook the cabbage. In a large, ovenproof, high-sided skillet (cast iron skillet) over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoon butter. Add 3 wedges of cabbage to the skillet and sear until the cabbage is well browned and slightly softened, 3 to 4 minutes per side.
Transfer the cabbage to a plate, and then repeat with another 1 tablespoon of the oil and the remaining cabbage, transferring the cabbage to the plate once browned.
Saute onion with spices and tomato paste. Add the remaining 2 tablespoons of the oil to the same skillet. Add the onion and cook, stirring, until softened, about 3 minutes.
Add garlic, ground cumin, paprika, and black pepper, (brown sugar if using). Saute for 30 seconds until the aroma comes out.
Add ¼ cup tomato paste into the skillet and simmer for 2-3 minutes, until tomato paste starts to darken.
Add water and simmer. Stir in water, stir through and let it come to a boil. Taste for seasoning, if needed add more salt.
Return the cabbage to the skillet, some corners can overlap which is fine.
Bake and caramelize the cabbage in the oven. Place the pan into the oven, without the lid. And bake for 40-50 minutes.
The cabbage will soften and half of the liquid should evaporate. Serve with fresh dill, sour cream, and optional parmesan.
