Remove the outer leaves of your medium head of green cabbage and cut it into sturdy wedges. Rinse the wedges under cold water to remove any dirt, then let them drain in a colander.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 3 minced garlic cloves and sauté them for about 1 minute, or until fragrant and just lightly golden.

Add the prepared cabbage wedges to the pot and gently toss them in the aromatic garlic oil. Sauté the cabbage for approximately 5 minutes.

Pour in 4 cups of low-sodium vegetable broth and season the mixture with salt and pepper to taste. Increase the heat slightly to bring the broth to a gentle simmer.

Stir in 1 tablespoon each of freshly chopped thyme and parsley into the simmering broth. Continue to let the mixture simmer for an additional 10 minutes.

Just before serving, sprinkle in 1 cup of freshly grated Parmesan cheese, stirring gently until it melts and creates a creamy consistency in the broth.