Preheat your oven to 400°F (200°C). Slice half a medium head of cabbage into long, thin strips, yielding about 5-6 cups. Drizzle with olive oil and sprinkle with salt on a baking sheet.

Roast the cabbage for 10-15 minutes until tender with lightly browned edges, stirring halfway through.

In a skillet over medium heat, cook 4-5 chopped slices of bacon for 2-3 minutes until crispy.

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

Pour in 1/2 cup of heavy cream and stir in 1/4 cup grated Parmesan cheese and 1/4 teaspoon black pepper, simmer for 2-3 minutes until the sauce thickens.

Gently toss the roasted cabbage into the skillet with the sauce, ensuring every strip is well-coated. Adjust seasoning as necessary.

Serve hot, garnished with more Parmesan cheese and crispy bacon as desired.