Preheat your oven to 375°F (190°C).

Cut the green cabbage into eight wedges while keeping the core intact.

Heat a drizzle of olive oil in a cast-iron skillet over medium-high heat. Sear the cabbage wedges for about 2-3 minutes per side until golden-brown.

In the same skillet, add butter and sauté the chopped red onion until soft, about 4-5 minutes. Add minced garlic and sauté for an additional minute.

Pour in the low-sodium chicken broth, whisk in cream cheese until smooth, creating a creamy base for the sauce.

Stir in heavy cream, sun-dried tomatoes, and dried herbs. Season with salt and black pepper, simmering for 2-3 minutes.

Add grated Parmesan cheese to the sauce, stirring until melted and incorporated.

Return the cabbage wedges to the skillet in the creamy sauce, cover, and bake in the oven for 45 minutes.

Uncover and baste the cabbage with the sauce. Bake for an additional 15-20 minutes until tender.

Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley and extra Parmesan.