Preheat your oven to 375°F (190°C).

Cut the head of green cabbage into wedges, leaving the core intact.

Heat the olive oil in a cast iron skillet over medium-high heat and sear the cabbage for 2-3 minutes on each side until golden brown.

Reduce heat to medium, add butter, and sauté red onion for 2-3 minutes until softened, then add minced garlic and cook for an additional minute.

Pour in chicken broth to deglaze the pan, then whisk in softened cream cheese until melted and smooth.

Add heavy cream, sun-dried tomatoes, oregano, thyme, and rosemary; simmer for 2-3 minutes until thickened.

Stir in grated Parmesan until melted, adjust seasoning with salt and black pepper.

Nestle the seared cabbage into the skillet and spoon the creamy sauce over them. Cover with foil and bake for 45 minutes.

Remove foil, baste the cabbage, and bake for another 15-20 minutes until tender and caramelized.

Let rest for 5 minutes, then garnish with chopped parsley and extra Parmesan before serving.