Preheat the oven to 375°F (190°C).

Cut the green cabbage into 8 wedges, keeping the core intact.

In a cast iron skillet over medium-high heat, drizzle olive oil. Sear cabbage wedges for 2-3 minutes on each side until golden brown.

In the same skillet, reduce heat to medium and melt butter. Sauté the diced red onion for 2-3 minutes until soft, then add minced garlic and cook for another 30 seconds.

Deglaze the pan with broth. Whisk in softened cream cheese until smooth.

Stir in heavy cream, sun-dried tomatoes, dried herbs, salt, pepper, and optional red pepper flakes. Simmer for 2-3 minutes.

Add grated Parmesan cheese to the sauce, stirring until melted.

Return the seared cabbage to the skillet and coat with the sauce. Cover and bake for 45 minutes.

Uncover and baste the cabbage with sauce. Bake for an additional 15-20 minutes until fork-tender.

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