Start by sautéing julienned cabbage in a bit of olive. Add minced garlic, season with salt and pepper, and cook until the cabbage is thoroughly wilted.
Next, deglaze the pan with white wine, then allow it to reduce, and remove everything from the pan (just transfer it to a plate or bowl).
Next, make a quick béchamel (or you could just use cream), by melting a bit of butter in your pan, then mix in you flour, and cook it briefly. Add your milk to the pan, and whisk everything together until it becomes a smooth sauce (you can also add more milk or water as needed).
When the sauce has come together, season with salt and pepper, then add your cooked cabbage back to the pan, and stir it into your sauce.
Finally, fry an egg, then spoon your cabbage onto a plate, place your egg on top, and finish with copped parsley.