In a large skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat until the butter is bubbly.

Carefully add the cabbage wedges, cut side down, and sear for about 3-4 minutes until golden-brown. Flip and sear the other side for another 3-4 minutes. Remove from skillet.

Reduce heat to medium and add 1 chopped yellow onion. Cook for about 5 minutes until translucent.

Stir in 4 minced garlic cloves and 1 teaspoon of Cajun seasoning, cooking for 1 minute until fragrant.

Pour in 1 cup of heavy cream, scraping the skillet to incorporate browned bits. Simmer for 2-3 minutes until slightly thickened.

Stir in 1/2 cup of freshly grated Parmesan cheese and 2 tablespoons of chopped fresh parsley. Cook until cheese melts, about 1 minute.

Return the cabbage wedges to the skillet and spoon sauce over them. Cover partially and cook for about 5 minutes, until fork-tender.

Remove from heat, garnish with additional parsley, and serve warm.