In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Add the cabbage wedges with the flat side down and sear for 3-4 minutes without moving them until they’re golden brown. Flip the wedges and repeat for another 3-4 minutes to achieve a deep color, then remove and set aside on a plate.

Reduce the heat to medium and in the same skillet, add one finely chopped yellow onion. Sauté for about 5 minutes until the onions are soft and golden, stirring occasionally.

Into the skillet with the onions, stir in 3 minced garlic cloves and 1 teaspoon of Cajun seasoning. Cook for about 1 minute until fragrant.

Pour in 1 cup of heavy cream, scraping the skillet’s bottom. Allow the mixture to simmer for 2-3 minutes, then stir in 1 cup of freshly grated Parmesan cheese and 1 tablespoon of chopped fresh parsley.

Gently reintroduce the seared cabbage wedges back to the skillet with the creamy sauce, spoon the sauce over the cabbage, cover partially, and cook for 5 minutes until fork-tender.

Remove from heat and garnish with additional fresh parsley before serving warm.