Garlic Parmesan Melting Cabbage

Preheat your oven to 350°F (177°C).

Cut the head of cabbage into quarters, keeping the core intact to hold the wedges together.

Heat cooking oil in a large, oven-safe skillet (such as cast iron) over medium-high heat.

Place the cabbage wedges in the hot skillet and sear on both cut sides until deeply charred and browned, about 3-4 minutes per side.

Once charred, remove the cabbage from the skillet and set aside on a plate or baking sheet.

In the same skillet, add the thinly sliced onion and sauté until softened and translucent, about 5 minutes.

Add the minced garlic, dried oregano, red pepper flakes, and seasoning salt. Cook for 1 minute more until fragrant.

Stir in the garlic and herb cream cheese, mixing it with the onions until it begins to melt and coat everything.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir continuously to create a smooth, creamy sauce.

Stir in the grated Parmesan cheese until it's fully melted into the sauce.

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

If using, add the fresh rosemary sprigs to the skillet for extra flavor.

Transfer the skillet to the preheated oven and bake for 45 to 60 minutes, or until the cabbage is fork-tender.

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