1. Prep the cabbage: Remove loose outer leaves, cut cabbage in half, then into quarters, cut out tough core, and slice each quarter lengthwise into 1-inch thick wedges.

2. Melt butter and sauté garlic: In a large deep skillet or Dutch oven over medium heat, melt butter until shimmering. Add minced garlic and sauté for about 1 minute, stirring constantly, until fragrant. Do not let garlic brown.

3. Add cabbage and season: Add cabbage wedges to skillet (in batches if needed). Sprinkle with salt and black pepper. Stir gently to coat with garlic butter.

4. Sauté and steam: Sauté cabbage for 5-7 minutes, stirring occasionally, until edges soften and get some color. Pour in vegetable broth or water, reduce heat to low, cover tightly, and steam for 10-15 minutes until cabbage is fork-tender and translucent.

5. Stir in cream and Parmesan: Remove lid. Add heavy cream and grated Parmesan cheese. Stir gently to combine. Cook for 2-3 minutes until sauce thickens slightly and coats cabbage.

6. Garnish and serve: Taste and adjust seasoning. Remove from heat, sprinkle with fresh parsley. Serve immediately.