Preparation and Cooking

• Remove any loose or bruised outer leaves from the cabbage and cut it into thick wedges, keeping a piece of the core attached.
• In a skillet over medium-high heat, melt two tablespoons of butter and sear the cabbage wedges until browned, about 4 to 5 minutes.
• In a bowl, whisk together heavy cream, minced garlic, dried thyme, salt, and black pepper.
• If there's enough room in the skillet, add the remaining butter and minced garlic, cooking until fragrant. Otherwise, pour the sauce directly over cabbage.
• Pour the cream mixture over the seared cabbage, let it simmer gently for about 2 minutes.
• Top with shredded Gruyère and Parmesan cheese.
• In a bowl, combine Panko breadcrumbs with olive oil, then sprinkle over the cheese.
• Bake in a preheated oven at 400°F for 20 to 25 minutes until bubbly and golden brown.
• Let rest for 5 to 10 minutes before serving to thicken the sauce.