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Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact and doesn’t fall apart.
Heat ½ Tbsp olive oil in a large skillet over medium heat. Add the cabbage wedges cut-side down and sear for 2–3 minutes per side until golden. Cook in batches if needed. For me, I cooked in 2-3 batches because all the cabbage didn’t fit in my skillet.
Transfer the seared cabbage wedges to a large baking dish (I used 10x15 dish), arranging them snugly in a single layer.
In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic and cook until softened and fragrant, about 1 minute.
Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream, parmesan cheese, chili oil, dried oregano, salt, and black pepper. Simmer for 2-3 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges. Bake for 45-50 minutes until the cabbage is tender and the top is lightly golden.
Once finished, garnish with chopped parsley and extra parmesan cheese before serving.