Remove any damaged outer leaves from the cabbage, cut into quarters, remove the core, and slice into thick strips.

In a large skillet, heat olive oil over medium heat and sauté the sliced onion for about 4 minutes.

Add butter to the skillet with the onions, then stir in minced garlic and cook for another minute.

Gently add chopped cabbage in batches and season with salt and black pepper. Stir occasionally for about 8 minutes.

Sprinkle smoked paprika, Italian seasoning, and garlic powder, then pour in chicken broth and cover. Simmer for 10 minutes.

Remove the lid and cook until most liquid evaporates, then add remaining butter and stir until melted.

Sprinkle grated Parmesan and shredded mozzarella over the cabbage, cover for 3 minutes to melt the cheese.

Remove lid, sprinkle with black pepper, drizzle with lemon juice, and let cheese slightly brown.

Remove from heat and garnish with parsley before serving warm.