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Preheat oven to 375°F.
Slice cabbage in half through the stem end, then cut each half into 4 wedges keeping the core intact.
Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over high heat.
Add 4 cabbage wedges and cook for about 6 minutes or until browned.
Flip and cook the other side.
Transfer to a plate and sprinkle both sides evenly with ⅛ teaspoon each salt and pepper.
Repeat with 1 tablespoon oil, the remaining cabbage wedges and season with salt and pepper.
Remove from heat and transfer to a pan.
In the same pan, reduce heat to medium and add 2 tablespoons oil, 3 tablespoon butter, 1 cup onion, and minced garlic.
Cook until the onions are translucent (about 5 minutes), stirring constantly.
Add the Boursin cheese or cream cheese and stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper.
Cook for a few minutes, remove from heat and stir in ½ cup Parmesan.
Return the cabbage wedges to the pan.
Bake for about 25-30 minutes until cabbage is fork tender.
Top with the remaining grated Parmesan and garnish with parsley.
Serve and enjoy!