Heat the olive oil in a large, deep skillet over medium-high heat until shimmering

Add the sliced Andouille sausage to the hot oil and cook for 3-4 minutes, turning occasionally, until browned on both sides

Once browned, transfer the sausage to a plate lined with paper towels and set aside

Reduce the heat to medium and add 2 tablespoons of butter to the same skillet

When the butter has melted, add the chopped onion to the skillet

Sauté the onion for 4-5 minutes, stirring occasionally, until softened and translucent

Add the remaining 4 tablespoons of butter to the skillet

Once melted, add the chopped cabbage and stir to coat with the butter

Sprinkle the Cajun seasoning evenly over the cabbage mixture and stir to distribute

Cook the cabbage for 3-4 minutes, stirring occasionally, until it begins to soften

Pour the heavy cream into the skillet and stir to combine with the cabbage mixture

Cover the skillet with a lid and reduce heat to medium-low

Allow the mixture to simmer for 8-10 minutes, or until the cabbage is tender but still has some texture

Remove the lid and add the grated Parmesan cheese

Stir continuously until the cheese has melted completely and the sauce has thickened

Return the cooked sausage to the skillet and gently fold it into the creamy cabbage mixture

Allow everything to heat through for 2-3 minutes

Taste and adjust seasoning with salt and pepper if needed

Garnish with fresh chopped parsley if desired and serve hot