Caramelized Cabbage with Lemon Dijon Rosemary Cashew Cream & Crispy Panko

1. Preheat the oven to 425°F. 
2. Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 3-4 minutes. Salt each side as it faces up. The wedges should be dark and browned. Flip the cabbage so the wedges are facing up. Add 1/2 cup broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes. Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated. 
3. While the cabbage roasts, make the cashew sauce. Heat a saucepan over medium high heat. Add the olive oil, garlic and rosemary to the pan and sauté for 2-3 minutes. Next, add 1 cup water, 1 tbsp bouillon, maple syrup, lemon juice, Dijon, Balsamic, salt and pepper. Cook for 5-7 minutes, until the cashews are softened. Remove the rosemary stem and discard. Add everything to a high speed blender and blend until smooth. 
4. Serve each wedge topped with the sauce and the topping.