Preheat a large skillet over medium-high heat and add two tablespoons of extra-virgin olive oil. Season one cut side of each cabbage quarter with kosher salt and black pepper. Sear for about 6-8 minutes until golden brown, then flip and sear the other side for an additional 5 minutes. Remove from skillet and set aside.

In the same skillet, reduce heat to medium and add two tablespoons of butter and one tablespoon of olive oil. Melt the butter completely, then sauté one diced onion until soft and translucent (about 4-5 minutes). Add three cloves of minced garlic, one teaspoon of Italian seasoning, and a pinch of red pepper flakes. Cook for an additional minute.

Stir in 8 ounces of cream cheese until fully melted and smooth. Gradually add one cup of chicken stock and one cup of heavy cream, stirring until well combined. Add one tablespoon of Worcestershire sauce and half a cup of grated Parmesan cheese. Simmer gently for about 3-4 minutes until it thickens.

Nestle the sautéed cabbage quarters back into the skillet and spoon the creamy sauce over the top. Preheat your oven to 375°F (190°C) and cover with aluminum foil. Bake for 20 minutes.

After 20 minutes, uncover and gently flip each cabbage quarter. Sprinkle with the remaining half cup of Parmesan cheese and return to the oven. Bake for an additional 30-40 minutes until fork-tender and golden.

Once ready, transfer to a serving platter. Spoon more sauce over the cabbage wedges and serve hot.