Begin by placing a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Allow the butter to melt completely.

Once the butter and oil are hot, carefully add wedges of the cabbage, flat-side down, to the skillet. Let them sear for about 3-4 minutes until they develop a lovely golden brown color. Flip the wedges gently to sear the other side for an additional 3-4 minutes.

After both sides have been seared beautifully, remove the cabbage wedges from the skillet and set them aside on a plate.

In the same skillet, reduce the heat to medium and add 1 finely chopped small yellow onion. Sauté the onion for about 5 minutes, stirring occasionally, until it turns golden and sweet-smelling.

Next, stir in 4 minced garlic cloves and 1 teaspoon of Cajun seasoning, cooking for another minute until the garlic is fragrant.

Slowly pour in 0.5 cup of heavy cream while scraping the bottom of the skillet. Allow to simmer for about 2-3 minutes.

Stir in 0.5 cup of freshly grated Parmesan cheese and 1 tablespoon of chopped fresh parsley. Let it simmer for another minute until the cheese melts completely.

Gently return the seared cabbage wedges to the skillet, spooning the creamy sauce over them. Partially cover the skillet and cook for about 5 minutes.

Once the cabbage is perfectly tender, remove the skillet from the heat. Garnish with additional chopped parsley before serving warm.