Preheat your oven to 400°F (200°C).

Slice the cabbage into long, thin strips, aiming for about 5-6 cups in total.

Toss the sliced cabbage with olive oil and a pinch of salt until evenly coated. Spread on a baking sheet and roast for 10-15 minutes.

While the cabbage roasts, heat a skillet over medium heat and add chopped bacon. Cook until crispy and golden, about 2-3 minutes.

Add the chopped onion to the skillet, sauté for 3-4 minutes until soft and translucent, then add minced garlic and cook for 30 seconds.

Pour in the heavy cream and stir well, gradually adding grated Parmesan cheese and black pepper. Let it simmer for 2-3 minutes.

Once the cabbage is roasted, transfer it to the skillet and toss until well coated in the sauce. Heat for another 1-2 minutes.

Plate the Cabbage Carbonara hot, garnished with additional Parmesan, black pepper, and crispy bacon.