Preheat the oven to 375°F (190°C).

Cut the cabbage into wedges, keeping the core intact.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the cabbage wedges until golden brown, about 2-3 minutes per side.

Lower the heat and add butter to the skillet. Sauté the finely diced red onion until softened, around 2-3 minutes, then add minced garlic and stir until fragrant.

Deglaze the pan with low-sodium broth, scraping up tasty browned pieces. Add cream cheese and whisk until melted.

Stir in heavy cream, sun-dried tomatoes, dried herbs, and seasoning. Cook until slightly thickened, about 2-3 minutes.

Incorporate grated Parmesan cheese until it melts into the sauce. Place cabbage wedges back into the skillet.

Cover the skillet and bake for 45 minutes. Uncover, baste with sauce, and bake for an additional 15-20 minutes.

Let rest for about 5 minutes after removing from the oven. Garnish with fresh parsley before serving.