Preheat oven to 350 degrees F.

Cut cabbage into 8 wedges.

Heat a large skillet over medium-high heat. Add the olive oil and once it is hot place the cabbage wedges in the pan and sear on each side for 2 minutes or until lightly browned.

Remove the pan from the heat and place the cabbage wedges in a 9x13 inch baking dish and lightly salt and pepper them. Set dish aside.

Add the butter to the skillet and heat over medium-high heat until melted. Then add the onion and garlic and cook until the onion is softened, approximately 3- 4 minutes.

Add the chicken broth and heavy cream and stir together scraping up any cooked bits from the bottom of the pan.

Add the Parmesan cheese, oregano, and Djoin mustard and stir into the sauce until fully melted. Continue to cook until the sauce thickens, approximately 3-4 minutes.

Carefully pour the sauce over the cabbage slices and place the dish in the oven to bake for 60 minutes or until the cabbage is golden brown and tender.

Remove from oven and serve hot.