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Preheat the oven to 350 degrees.
Cut cabbage into thick wedges, keeping the core attached. Sear in a hot oven-safe skillet with olive oil until both sides are nicely browned. Set aside and season with salt and pepper.
In the same skillet, sauté onion, garlic, and spices until soft. Stir in cream cheese until smooth, then pour in the broth. Mix cornstarch and water, add it to the pan, and let everything simmer until slightly thickened. Stir in half the Parmesan.
Nestle the cabbage back into the pan and bake for about 50 minutes, flipping once, until tender. Let it rest, then finish with the remaining Parmesan and fresh parsley.