Preheat your 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 toss with olive oil and a pinch of salt. Spread on the baking sheet and roast for 10-15 minutes.

In a frying pan over medium heat, cook the chopped bacon for 2-3 minutes until golden and crispy.

Add the finely chopped onion to the pan and sauté for 2-3 minutes until translucently softened.

Stir in the minced garlic and sauté for another 30 seconds until fragrant.

Pour in the heavy cream, Parmesan cheese, and black pepper. Stir well and let it simmer for 2-3 minutes until thickened.

Toss the roasted cabbage into the sauce and cook on low heat for another 1-2 minutes.

Serve hot, garnished with extra Parmesan, black pepper, and crispy bacon if desired.