Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Slice half a medium head of cabbage into long, thin strips and place on the baking sheet. Drizzle with olive oil and a pinch of salt, then toss to coat.

Roast the cabbage for 10-15 minutes until tender and lightly browned.

While the cabbage roasts, cook the chopped bacon in a large skillet over medium heat for 2-3 minutes until crispy.

Add the chopped onion to the skillet and sauté for another 2-3 minutes until translucent. Toss in the minced garlic and cook for an additional 30 seconds.

Pour in the heavy cream, add the Parmesan cheese and black pepper, and let the sauce simmer for 2-3 minutes.

Combine the roasted cabbage with the creamy sauce in the skillet, tossing to coat. Adjust seasoning with salt and pepper.

Serve immediately, garnished with more Parmesan, black pepper, and crispy bacon.