Cajun Alfredo Baked Cabbage

Preheat your oven to 350°F (175°C).

Remove the outer leaves from the cabbage and cut it into large wedges.

Season both sides of the cabbage wedges generously with salt and pepper.

Heat avocado oil in a large cast iron skillet over medium-high heat.

Place the cabbage wedges in the hot skillet and sear for about 5 minutes per side, without moving them, until they are nicely browned.

Once seared, remove the cabbage from the skillet and arrange in a baking dish.

In the same skillet, melt the butter. Add the sliced onions and sauté for a few minutes until they begin to soften.

Add the minced garlic and cook for one more minute until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine.

Add the Cajun seasoning, smoked paprika, garlic powder, and onion powder. Stir well.

Stir in the shredded Parmesan cheese until it melts into the sauce.

In a small bowl, whisk together the cornstarch and water to create a slurry. Pour it into the skillet and stir continuously until the sauce thickens.

Pour the creamy Cajun Alfredo sauce evenly over the cabbage wedges in the baking dish.

Bake uncovered for 1 hour. Halfway through, spoon some of the sauce from the bottom of the dish over the cabbage to keep it moist.

Remove from the oven, plate, and garnish with additional Parmesan cheese, crumbled bacon, and fresh parsley before serving.