Creamy Garlic Butter Cabbage

Preheat your oven to 375°F (190°C).

Cut the cabbage into large wedges, keeping the core intact to hold them together.

Heat oil in a large, oven-safe skillet over medium-high heat. Sear the cabbage wedges on the cut sides until nicely browned, about 2-3 minutes per side.

Remove the seared cabbage from the skillet and set aside on a baking sheet.

Reduce the heat to medium. Add the butter and diced onion to the same skillet and sauté until the onion is soft and translucent.

Stir in the garlic powder and paprika, cooking for about 30 seconds until fragrant.

Slowly pour in the heavy cream, stirring constantly. Bring the sauce to a gentle simmer.

Stir in the grated parmesan cheese until it's fully melted and the sauce is smooth.

Return the seared cabbage wedges to the skillet, nestling them into the cream sauce.

Cover the skillet with a lid and transfer it to the preheated oven. Bake for 45 minutes, or until the cabbage is tender.

Carefully remove the skillet from the oven. To serve, place cabbage wedges on a plate and spoon the creamy sauce over the top.

Garnish with crumbled bacon, additional parmesan cheese, chopped fresh parsley, and red pepper flakes if desired.