Finely slice the cabbage into thin strips, about half an inch in width.

On medium heat, sauté the bacon in a large skillet until crispy. Remove the bacon and let it drain on paper towels, leaving a bit of grease in the pan.

Add the sliced cabbage to the skillet with the leftover bacon grease and cook for about 5-7 minutes, stirring occasionally until softened but still slightly crunchy.

While the cabbage is cooking, whisk together the eggs, heavy cream, and grated Parmesan in a bowl.

Once the cabbage is ready, add minced garlic for the last minute of cooking.

Remove the skillet from heat and quickly mix in the creamy egg mixture, allowing the residual heat to thicken it without scrambling.

Add the crispy bacon back to the skillet, along with salt and pepper to taste.