In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Once the butter has melted, add the cabbage wedges, placing them flat side down. Sear for about 3–4 minutes until golden brown.

Remove the cabbage from the skillet and set it aside. Reduce heat to medium and add a chopped yellow onion. Sauté for about 5 minutes until translucent.

Stir in 2 minced garlic cloves and 1 teaspoon of Cajun seasoning. Cook for about 1 minute until fragrant.

Pour in 1 cup of heavy cream and let the mixture simmer for about 2–3 minutes until it thickens slightly.

Lower the heat and add 1 cup of freshly grated Parmesan cheese, stirring until it melts thoroughly.

Return the seared cabbage to the skillet, spooning the creamy sauce over it. Cover partially and let it cook for an additional 5 minutes.

Remove from heat, sprinkle with fresh parsley, and serve warm.