Preheat the oven to 400°F.

Remove the outer leaves and cut the cabbage into 8 wedges through the core (you want the leaves to stay together). Drizzle the wedges with the oil, rub to coat evenly and sprinkle both sides with ½ teaspoon each of the salt and pepper. Arrange the wedges in a pinwheel shape, facing the same direction, in a large, shallow baking dish or 12-inch, oven-safe skillet that has been lightly greased with oil (it’s OK if the wedges overlap a little, as they will shrink as they cook). Roast until the cores are tender and the leaves are slightly charred, 8 to 10 minutes. Let cool.

Meanwhile, pour the wine into a medium bowl and stir in the garlic, thyme, Worcestershire and cream. Season with the remaining ¼ teaspoon each of salt and pepper and stir to combine. Grate the zest of the ½ lemon into a separate small bowl (keep the zested lemon for later). Stir the Parmesan, Gruyère and breadcrumbs in with the zest; set aside.

Reduce the oven temperature to 375°F. Pour the cream mixture over the cabbage, cover with a lid or foil, and return to the oven. Bake for 20 minutes.

Remove the foil, squeeze the juice of the zested ½ lemon over the pan and sprinkle the breadcrumb mixture over the cabbage wedges. Return to the oven and bake until the cream is reduced and the crust is beautifully browned, another 15 to 20 minutes. Cool slightly before serving.