Marry Me Melting Cabbage

Cut the cabbage into 8 wedges, 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. Place the cabbage wedges cut-side down and sear for 2-3 minutes per side until golden brown. Cook in batches if needed.
2 tablespoon olive oil
Transfer the seared cabbage wedges to a large baking dish (I used a 10x15 dish), arranging them in a single layer.
In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic and sauté for about 1 minute until fragrant and softened.
2 tablespoon unsalted butter, 1 shallot, 5 cloves garlic
Add the chicken broth and heavy cream and stir until the sauce is smooth. Stir in the sun-dried tomatoes, parmesan cheese, chili oil, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined. Simmer the sauce until slightly thickened, about 2-3 mins.
1 cup low-sodium chicken broth, 2 cups heavy cream, ½ cup sun-dried tomatoes, 1 cup freshly grated parmesan cheese, 2 tablespoon chili oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ¾ 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 very tender and the top is golden brown.
Garnish with chopped parsley and extra parmesan before serving.
Chopped parsley