Preheat your oven to 375°F (190°C).

Cut the green cabbage into 8 wedges, preserving the core.

In an oven-safe skillet, heat oil over medium-high. Sear cabbage wedges for 2-3 minutes per side until golden brown, then season with salt and pepper.

Lower the heat and add butter, then sauté red onion for 4-5 minutes until translucent. Add minced garlic and cook for another 1-2 minutes.

Deglaze the pan with broth, scraping up browned bits. Simmer for about 2 minutes.

Stir in cream cheese until smooth, then add heavy cream and sun-dried tomatoes, along with herbs, salt, and pepper. Simmer on low for 5 minutes until thickened.

Add Parmesan cheese until melted, then return the seared cabbage wedges to the skillet, coating with sauce.

Cover the skillet with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes until fork-tender.

Let rest for 5 minutes, then garnish with parsley and extra Parmesan before serving.