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Remove the outer leaves from the cabbage and discard. Cut the cabbage in half, remove the core, and slice it into thin ribbons, about ¼ inch wide.
Heat olive oil and butter in a large skillet over medium heat until aromatic. The butter should melt and start to bubble gently.
Toss the sliced cabbage into the skillet, spreading it out evenly. Cook for 8 to 10 minutes, stirring occasionally until it's tender with lightly browned edges.
Add minced garlic to the skillet and cook for 30 seconds until fragrant, filling your kitchen with a mouthwatering aroma.
Reduce the heat to medium-low. Pour in heavy cream and milk, stirring to blend with the cabbage, creating a dreamy creamy mixture.
Let the mixture simmer gently for about 5 minutes, stirring often, until the sauce begins to thicken and cling to the cabbage.
Sprinkle in freshly grated Parmesan cheese and stir until it melts into the sauce, creating a velvety texture.
Add kosher salt, black pepper, Italian seasoning, nutmeg, and red pepper flakes (if using) for a burst of flavor. Mix well to combine.
Continue cooking for 2 to 3 more minutes, stirring gently until the sauce is glossy and coats the cabbage evenly. It should look inviting and creamy.
Dish out your creamy skillet cabbage Alfredo immediately while hot, and enjoy the cozy comfort in each bite!