Heat oven to 325°F. Coat a 13-by-9-inch baking dish with 2 tablespoons olive oil.
Lop off the tough stem end of the cabbage and divide it into 6-8 wedges. Keep the core attached so the wedges stay intact after the long cooking time.
Place the cabbage pieces in a single layer in the greased dish – a little overlap is okay. Toss on the shallots and drizzle with broth and ¼ cup of olive oil. Season well with salt, pepper and Dynasty Chinese Five Spices. Top with a sprig of thyme.
Cover tightly with foil and place in the oven.
Cook the cabbage undisturbed for 1 hour. Crack open the foil cover and carefully flip the wedges over. Reseal the dish tightly and braise for another hour or until fork-tender.
Increase the oven temp to 425°F and bake until browned (about 15 minutes).
