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Sear the cabbage wedges in a hot cast iron skillet until charred.
Melt the butter in the skillet and sauté the onions and garlic.
Add the cream cheese and stir to combine.
Pour in the chicken broth and let the sauce simmer and thicken.
Remove from heat and stir in the Parmesan cheese.
Add the seared cabbage back to the skillet and bake at 350°F for 1 hour.
Garnish with more Parmesan and parsley before serving.