Preheat your oven to 400°F (200°C).

Slice half a medium head of cabbage into long, thin strips, aiming for about 5-6 cups.

Drizzle the cabbage with olive oil and a pinch of salt, and toss to coat. Spread on a baking sheet and roast for 10-15 minutes.

In a skillet, cook the chopped bacon over medium heat for 2-3 minutes until crispy. Transfer to paper towels.

In the same skillet, sauté the chopped onion for 2-3 minutes until softened. Add minced garlic and cook for another minute.

Pour in the heavy cream, add the crispy bacon, Parmesan cheese, and black pepper. Simmer for 2-3 minutes until it thickens.

Add the roasted cabbage to the skillet and toss gently to combine.

Serve hot, garnished with extra Parmesan and black pepper.