Preheat your oven to 400°F (200°C).

Slice the medium head of cabbage into long, thin strips, aiming for about 5 to 6 cups. Drizzle with olive oil and sprinkle with salt, tossing to coat every piece well. Spread the cabbage evenly on a baking sheet.

Place the baking sheet in the preheated oven and roast the cabbage for 10-15 minutes until tender and light golden brown.

While the cabbage is roasting, heat a large skillet over medium heat. Add the chopped bacon and cook for 2-3 minutes until it begins to crisp up.

Introduce the finely chopped onion to the skillet with bacon. Sauté for an additional 2-3 minutes until the onion is translucent. Stir in the minced garlic and cook for about 30 seconds.

Pour ½ cup of heavy cream into the pan with the sautéed mixture. Add ¼ cup of freshly grated Parmesan cheese and ¼ teaspoon of black pepper. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly.

Carefully remove the roasted cabbage from the oven. Gently toss it with the creamy sauce in the skillet, heating for an additional 1-2 minutes to combine flavors.

Plate your vibrant Cabbage Carbonara while it’s hot, and serve immediately for the best taste.