Garlic Butter Melting Cabbage

Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact and doesn’t fall apart.
1 medium green cabbage
Heat ½ tablespoon olive oil in a large skillet over medium heat. Add the cabbage wedges cut-side down and sear for 2–3 minutes per side until golden. Cook in batches if needed. For me, I cooked in 2-3 batches because all the cabbage didn’t fit in my skillet.
2 tablespoon olive oil
Transfer the seared cabbage wedges to a large baking dish (I used 10x15 dish), arranging them snugly in a single layer.
In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic and cook until softened and fragrant, about 1 minute.
3 tablespoon unsalted butter, 1 shallot, 5 cloves garlic
Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream, parmesan cheese, chili oil, dried oregano, salt, and black pepper. Simmer for 3-4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
1 cup low-sodium chicken broth, 2 cups heavy cream, 1 cup freshly grated parmesan cheese, 2 tablespoon chili oil, 1 teaspoon dried oregano, ½ teaspoon salt, Freshly ground black pepper
Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges. Bake for 50-60 minutes until the cabbage is tender and the top is lightly golden.
Once finished, garnish with chopped parsley and extra parmesan cheese before serving.
Chopped parsley