Slice cabbage into 1/2" slices. Boil in salted water for about 3 minutes, drain thoroughly, return cabbage to pan and add salt, pepper and cream. Cover and simmer for about 10 or 15 minutes.

Meanwhile, sauté pork chops in butter until they are brown and cooked through. Remove the chops and season them with salt and pepper. Stir white wine in with the pan juices and add a pinch of sage. Simmer wine for a couple of minutes, combined this juice with the creamed cabbage.

Spread half the creamed cabbage in the bottom of an ovenproof casserole. Add the pork chops, and then cover them with the rest of the creamed cabbage mixture. Sprinkle generously with Parmesan cheese and a little melted butter. Bake uncovered at 350 degrees for 20 minutes or until top is golden brown.