Preheat your oven to 350°F (175°C).

In a large skillet, heat up the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the chopped cabbage to the skillet, and season with salt, pepper, and oregano. Cook for about 10 minutes until the cabbage is tender but retains a bit of crunch.

In a large bowl, combine the sautéed cabbage mixture with heavy cream and half of the shredded cheese. Stir well until everything is evenly mixed.

Transfer the mixture into a greased casserole dish. Top with the remaining cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.

Let it cool slightly before serving, and optionally garnish with fresh parsley.