In a large pot with a lid, melt unsalted butter over medium heat. After 3-4 minutes, add the thinly sliced onion and cook until it softens and turns translucent, about 3-4 minutes.

Toss in the minced garlic and continue to sauté for another minute or so, just until the garlic becomes fragrant.

Gently place the cabbage wedges into the pot, arrange them evenly. Pour in the vegetable broth and add the bay leaf, thyme, and freshly ground black pepper. Bring to a gentle simmer.

Put the lid on the pot and let the cabbage simmer for 20 minutes, turning the wedges halfway through.

Remove the lid and mix in the grated Parmesan cheese. Simmer uncovered for 5 minutes more, allowing the cheese to melt into the broth.

Taste and adjust the salt as needed. Stir in the fresh parsley and chives before serving.

Ladle the cabbage wedges into shallow bowls, pour plenty of cheesy broth over them. Garnish with extra fresh herbs and grated Parmesan.