Prepare the cabbage: Start by removing the outer leaves and core from the green cabbage. Then, slice it into ¼-inch wide ribbons to mimic pasta strands and avoid bitterness.

Heat the skillet: In a wide skillet, combine olive oil and butter, heating it over medium heat until the butter melts and the mixture begins to bubble slightly.

Sauté the cabbage: Add the sliced cabbage to the skillet, spreading it evenly in the pan. Sauté for about 8-10 minutes, stirring occasionally, until the cabbage is tender and lightly browned.

Add the garlic: Stir in freshly minced garlic and sauté for another 30 seconds, letting the aroma fill your kitchen as it sizzles.

Combine the cream and milk: Reduce the heat to medium-low, then pour in the heavy cream and whole milk. Stir to combine, and allow it to simmer for 5 minutes, thickening slightly.

Incorporate the cheese: Add freshly grated Parmesan cheese, stirring until it melts and creates a smooth, creamy sauce. Sprinkle in salt, black pepper, Italian seasoning, nutmeg, and red pepper flakes for an extra kick.

Finish cooking: Cook for an additional 2-3 minutes until the sauce is glossy and fully coats the cabbage. You'll know it's ready when it looks luxurious and creamy!

Serve and garnish: Dish out the creamy goodness while it's hot! Serve in bowls, finishing with a light sprinkle of Parmesan and a touch of chopped parsley for a fresh pop.