1. Bring a large pot of salted water to boil. Add quartered cabbage chunks and cook for 5-6 minutes until just tender but still slightly crisp. Drain in a colander, reserving 1/2 cup cooking water, then press cabbage gently with a wooden spoon to remove excess moisture.

2. Melt butter in a large skillet over medium-low heat. Add sliced garlic and cook for about 2 minutes, stirring frequently, until softened but not browned. Don’t let it color or it’ll turn bitter.

3. Pour in heavy cream and reserved cooking water. Increase heat to medium-high and bring to a vigorous simmer. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

4. Add the well-drained cabbage, lemon zest, and nutmeg to the skillet. Season generously with salt and several grinds of black pepper. Return to a rapid simmer and cook for about 3 minutes until sauce clings to the cabbage with just a thin layer pooling at the bottom.

5. Remove from heat and sprinkle with 3/4 cup Parmesan, tossing gently to combine until melted and creamy. Transfer to serving dish, top with remaining 1/4 cup Parmesan and a generous grinding of pepper. Serve immediately while hot and creamy.