In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Once the butter is fully melted and bubbling, add the cabbage wedges, flat-side down. Sear them for 3-4 minutes until golden brown. Flip the wedges and cook for another 3-4 minutes until they're tender but still retain a slight crunch. Remove them from the skillet and set aside.

Lower the heat to medium and add one chopped yellow onion to the same skillet. Sauté the onion for about 5 minutes, stirring frequently until it becomes soft and translucent. Next, add 3 cloves of minced garlic and 1 teaspoon of Cajun seasoning, cooking for an additional minute.

Pour in 1 cup of heavy cream while scraping the browned bits from the bottom of the skillet. Allow the mixture to simmer for 2-3 minutes, stirring constantly until it thickens slightly. Afterward, stir in 1 cup of freshly grated Parmesan cheese and a handful of chopped fresh parsley.

Continue simmering for an additional minute until the cheese melts completely into a creamy sauce. Return the seared cabbage wedges to the skillet, carefully spoons the creamy sauce over them.

Partially cover the skillet and cook on medium heat for another 5 minutes. Once the Garlic Parmesan Cabbage is fully cooked, remove it from heat and garnish with fresh parsley. Serve warm.