Preparation

• Chop the medium green cabbage into wide ribbons or rough squares.
• Melt two tablespoons of butter in a large skillet over medium heat.
• Add the chopped cabbage to the skillet.
• Cook the cabbage for 8 to 10 minutes, stirring often, until it softens but still holds some shape.
• Stir in three minced garlic cloves and cook for 30 seconds until it becomes fragrant.
• Pour in one cup of heavy cream.
• Add three ounces of cream cheese, half a teaspoon of salt, half a teaspoon of black pepper, a quarter teaspoon of red pepper flakes, and half a teaspoon of onion powder if using.
• Stir the mixture continuously until the cream cheese melts completely and the sauce turns smooth.
• Reduce the heat to low.
• Stir in three-quarters cup of finely grated Parmesan cheese.
• If using, add half a cup of shredded mozzarella cheese now.
• Cook for an additional 2 to 3 minutes, stirring gently, until the cabbage is evenly coated in the creamy sauce.
• Taste the dish and adjust the seasoning with more salt or pepper if needed.
• Sprinkle one tablespoon of chopped parsley and a little extra Parmesan cheese over the top before serving.