Preheat oven to 425°F.

Cut the cabbage into thick steaks or substantial wedges, about 1 inch thick, and place on a baking dish or sheet pan.

Drizzle the cabbage with olive oil and season with garlic powder, onion powder, smoked paprika, salt and pepper.

Roast uncovered for 25-30 mins until the cabbage starts getting beautifully browned and caramelized around the edges.

Melt the butter in a pan, then add the finely diced shallot or red onion and cook until softened.

Add the garlic, thyme, tomato paste, salt and pepper and cook for another 1-2 mins.

Pour in the cream and bone broth, then add the chopped sun-dried tomatoes and let it gently simmer for 2-3 mins.

Stir in the Parmesan or Pecorino and fresh basil, then pour the sauce all over the roasted cabbage.

Reduce the oven to 350°F, cover tightly and bake for 40 mins until the cabbage is incredibly tender and has absorbed the sauce.

Uncover and cook for another 10-12 mins until the sauce reduces and everything gets bubbly and golden.

Finish with more fresh basil and Parmesan.