Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.

Arrange the cabbage wedges on the prepared baking sheet. Brush both sides of each wedge with olive oil and season generously with salt and black pepper.

Roast the cabbage for 25-30 minutes, flipping carefully halfway through, until the edges are deeply charred and the core is tender when pierced with a knife.

While the cabbage is roasting, melt the butter in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes, whisking occasionally, until the sauce has slightly thickened.

Remove the skillet from the heat and stir in the grated Parmesan cheese and nutmeg. Whisk continuously until the cheese is melted and the sauce is smooth and glossy.

Place the roasted cabbage wedges on a serving platter or individual plates.

Generously drizzle the garlic cream sauce over the charred cabbage. Garnish with fresh parsley and an extra crack of black pepper before serving immediately.