Preheat the oven to 400°F (200°C). Position a rack in the center of the oven to allow even browning during baking.

Place the cabbage wedges in a large colander and sprinkle evenly with 2 teaspoons of kosher salt. Let sit for approximately 5 minutes to draw out excess moisture. This step enhances tenderness and flavor.

In a small bowl, combine the melted butter, panko breadcrumbs, and grated Parmesan cheese. Mix until the crumbs are evenly coated and slightly moistened. Set aside for later use.

In a large oven-safe skillet (12-inch recommended), heat the olive oil over medium-high heat. Pat the cabbage wedges dry with paper towels to remove excess moisture, then carefully place them cut side down in the hot pan. Sear until golden brown on both sides, about 5 minutes total. Turn off the heat once all wedges are lightly caramelized.

With the cabbage still in the skillet, pour the heavy cream evenly over the wedges. Add the minced garlic, 1 teaspoon of kosher salt, and the black pepper. Sprinkle the shredded gruyère cheese over the top, using a wooden spoon to gently stir the mixture and ensure even coating without breaking apart the cabbage.

Evenly sprinkle the prepared panko-Parmesan topping over the cabbage and cream mixture. Transfer the skillet to the preheated oven and bake uncovered for approximately 40 minutes, or until the cheese is melted, the sauce is thickened, and the topping is golden brown.

Remove the skillet from the oven and allow the dish to cool for about 10–15 minutes before serving. This resting period allows the sauce to thicken and the flavors to settle. Serve warm as a side dish with roasted meats, poultry, or seafood.