Preheat the oven to 425ºF / 220ºC.

Cut the cabbage into quarters, then cut each quarter in half again through the core, keeping the core intact.

Brush all sides with oil and season with salt and pepper.

Lay onto a large baking sheet and cover with foil.

Roast in the oven for 20 minutes.

Meanwhile, heat a medium skillet over medium heat and add the chopped bacon. Cook until crispy and the fat has rendered.

Remove bacon to a paper towel–lined plate.

Discard excess fat from the skillet, then return to the heat. Add apple cider vinegar and deglaze the pan. Stir in the heavy cream and Dijon mustard, whisking to combine.

Remove foil from the cabbage and roast for another 5–10 minutes, turning pieces until golden brown on all sides.

Serve cabbage on a platter, drizzle with the creamy mustard sauce, and sprinkle with crispy bacon and a touch of parsley.