Heat a large skillet over medium-high heat and drizzle with olive oil. Add the sliced Andouille sausage and sauté for 5-7 minutes until browned. Remove and set aside.

Lower heat to medium, melt 2 tablespoons of butter in the same skillet. Add chopped onion and sauté for 4-5 minutes until translucent.

Add the remaining butter and chopped cabbage to the skillet. Sprinkle with Cajun seasoning and sauté for 5 minutes until cabbage wilts.

Pour in 1 cup of heavy whipping cream over the cabbage mixture. Cover and simmer on low heat for 5-7 minutes.

Remove the lid, stir in 1/2 cup of grated Parmesan until melted and sauce thickens.

Return the browned Andouille sausage to the skillet, stirring until evenly coated and heated through, about 2 minutes. Serve warm.