Red Curry Melting Cabbage

Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact and doesn't fall apart.
1 medium green cabbage
Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the cabbage wedges cut side down and sear for 2-3 minutes per side until golden, cooking in batches and adding another 1 tablespoon oil between batches as needed.
3 Tbsp avocado oil
Transfer the seared cabbage wedges to a large baking dish (I used a 10x15 dish), arranging them tightly in a single layer.
In the same skillet over medium heat, add the remaining avocado oil. Add the onion, red bell pepper, garlic, and ginger and cook until softened and fragrant, about 1-2 minutes.
½ white onion, ½ red bell pepper, 2 cloves garlic, 1 Tbsp ginger
Stir in the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, chili crisp, lime juice and salt. Bring to a simmer, then add the cornstarch slurry and simmer for 2-3 minutes until slightly thickened.
3 Tbsp red curry paste, 1 can (13.5 fl oz) full-fat coconut milk, 1.5 cups low-sodium chicken broth, 3 Tbsp fish sauce, 2 Tbsp brown sugar, 1 tsp chili crisp, 2 Tbsp lime juice, ¼ tsp salt, 1 tsp cornstarch + 1 tablespoon water
Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges. Bake for 50-60 minutes until the cabbage is tender, melty, and the top is golden brown.
Once finished, garnish with chopped cilantro and bacon bits.
Chopped cilantro, Bacon bits