Creamy Seared Cabbage

Preheat your oven to 400°F (204°C).

Wash the cabbage and cut it into 8 wedges, keeping the core intact to hold them together.

Heat olive oil in a large, oven-safe skillet (like cast iron) over medium-high heat until smoking.

Place the cabbage wedges in the skillet and season generously with garlic & herb seasoning and paprika.

Sear the cabbage for about 5 minutes per side, until nicely charred. Once seared, remove the wedges from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and season them.

Sauté the onions for about 3 minutes until they begin to soften and become fragrant.

Sprinkle the flour over the onions and cook, stirring constantly, for about 2 minutes to cook out the raw flour taste.

Slowly pour in the chicken broth, followed by the heavy cream, stirring to combine and create a smooth sauce.

Stir in the grated Parmesan cheese and add more seasoning to taste.

Allow the sauce to simmer on low heat until it thickens enough to coat the back of a spoon.

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

Spoon the sauce over the tops of the cabbage wedges to ensure they are well-coated.

Cover the skillet with aluminum foil and bake in the preheated oven for 10-15 minutes, or until the cabbage is tender.

Remove from the oven, garnish with additional grated Parmesan if desired, and serve hot.