Preheat oven to 350 F.

Place the cabbage wedges on a baking sheet. Drizzle them with 2 tablespoons of olive oil and sprinkle with 1 teaspoon each of salt and pepper. Roast for 45 minutes.

While the cabbage is roasting, combine the sliced onion, 2 minced garlic cloves, 2 cups of heavy cream, 1 teaspoon of thyme, and 1 teaspoon of rosemary in a medium saucepan over low heat. Cook until the onion is soft, about 20 minutes, then set aside.

Prepare a shallow baking dish with 1 tablespoon of olive oil. Place the roasted cabbage in the dish and top with the cream sauce.

Bake for 30 minutes and remove from oven.

Top cabbage with 1 cup of shredded Gouda cheese and broil on high for 4 to 5 minutes, until the cheese is golden brown.

Let the cabbage cool down, then serve.