Preheat your oven to 400°F (200°C).

In a large oven-safe skillet (like cast iron), cook the chopped beef bacon over medium heat until brown and very crispy. Remove the crispy beef with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.

Increase heat to medium-high. Place the cabbage wedges in the hot skillet in a single layer (work in batches if necessary). Sear for 3-4 minutes per side until deeply golden brown and charred in spots. Transfer seared cabbage to a plate.

Reduce heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, fresh thyme, salt, and black pepper. Whisk until the sauce is smooth and slightly thickened, about 2 minutes.

Return the seared cabbage wedges to the skillet, nestling them into the cream sauce. Spoon some of the sauce over the tops of the wedges.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the cabbage is tender when pierced with a knife and the sauce is bubbly and golden.

Remove from the oven. Immediately top with the reserved crispy beef bits and garnish with extra fresh thyme. Serve warm.