Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once melted, add cabbage wedges cut side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for another 3-4 minutes until both sides are caramelized.

Remove cabbage from the skillet and reduce the heat to medium. Add 1 small finely chopped yellow onion to the residual fat. Sauté for about 5 minutes until soft and golden, then add 4 minced garlic cloves and 1 teaspoon of Cajun seasoning, cooking for an additional minute.

Pour in ½ cup of heavy cream, scraping up browned bits from the skillet. Simmer for 2-3 minutes until it thickens slightly. Stir in ½ cup freshly grated Parmesan cheese and 1 tablespoon chopped parsley, continuing to simmer until smooth.

Return the cabbage wedges to the skillet and spoon the sauce over top. Partially cover and cook for an additional 5 minutes, allowing flavors to meld and cabbage to become tender but retain some structure.

Remove from heat and garnish with additional chopped parsley before serving warm.