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Preheat the oven to 400°F / 200°C.
Remove the core from the cabbage and slice it into thin ribbons, similar in shape to wide pasta noodles. You should end up with about 5 to 6 cups.
Spread the cabbage evenly on a large baking tray. Lightly drizzle with olive oil and sprinkle with salt. Toss to coat, then arrange in a single layer so it roasts evenly.
Bake for 10 to 15 minutes, until the cabbage softens and develops lightly golden edges.
While the cabbage is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned.
Mix in the Italian seasoning and chili flakes.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Stir in the heavy cream and chopped sun-dried tomatoes. Let the sauce cook for about 5 minutes, allowing it to thicken slightly.
Add the Parmesan cheese and black pepper. Stir until the cheese melts and the sauce becomes smooth and creamy.
Transfer the roasted cabbage to the skillet with the sauce. Toss well to coat all the cabbage ribbons evenly.
Let everything cook together for another 2 to 3 minutes so the flavors blend.
Sprinkle with fresh parsley before serving.
Serve warm as a comforting main dish or a flavorful side.