To make the garlic cream sauce, halve the garlic cloves and remove the green middle section, if there is one. Roughly chop, put into a saucepan and cover with water. Bring to the boil, then rinse, add fresh water and bring to the boil again. Repeat this three times: the garlic should be soft and mild-tasting. Drain a final time, then pour over the cream, season and add the stock or water. Bring to the boil, season again, then blend until smooth.
Preheat your oven to 180°C. Roast the pine nuts for 30–40 seconds, until they are golden brown, then set aside.
Bring a large pan of salted water to the boil. Add the cabbages – if they’re not too big, boil them whole, otherwise cut them in half. Remove to drain when they are soft (pierce with a toothpick to check). If whole, halve or quarter, depending on their size. Drizzle over about 40ml of olive oil and season.
Put 40ml of olive oil into a pan on a medium heat. Cook the cabbages until golden brown and caramelized on each side, adding more oil to the pan as necessary. Remove the cabbages from the pan.
Add 20ml of olive oil to the pan, lower the heat slightly, and cook the shallots gently for a couple of minutes. Add the pine nuts, and finally the parsley. Sprinkle the contents of the pan over the cabbages, and finish with smoked paprika.