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To make the sauce: Blend the cottage cheese and milk in a small food processor or smoothie-sized blender cup until smooth.
In a medium sauce over medium heat, melt the butter, then add the garlic and saute briefly, until it’s fragrant.
Stir in the blended cottage cheese mixture and Italian seasoning. Cook for 5 minutes or so, then stir in the shredded Parmesan cheese and stir until melted. Reduce heat to medium low.
Mix the cornstarch with a little bit of milk until it’s fully dissolved, then slowly add to the sauce mixture, stirring until the sauce is thickened.
Add salt (if needed) and freshly ground pepper to taste. Reduce heat to low just to keep the sauce warm while you make the cabbage 'noodles'.
In a large frying or saute pan, melt the butter, then add the onions and saute until soft and translucent.
Stir in the shredded cabbage and cook until they are tender, sprinkling with the seasoning, salt & pepper until it is to your liking.
Add sauce to your liking to coat the 'noodles'. Serve hot, sprinkled with a bit of chopped parsley for garnish.