Preheat oven to 400 degrees.
Stand the cabbage up root end on your cutting board. Cut into ½ inch thick slices, being careful to hold the leaves together. You can leave the core in, it will soften as it cooks.
Arrange the cabbage steaks on two cookie sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 18 minutes, turn over, then roast for 18 additional minutes.
Meanwhile, fry the bacon and make your sauce.
Add the bacon pieces to a skillet set over medium heat. Cook until bacon is crisp and then remove with a slotted spoon to a paper towel lined plate.
Combine the creme fraiche, lemon juice, dijon mustard and garlic in a small bowl and stir to combine. Season with salt and pepper, to taste.
One the cabbage steaks are cooked, drizzle them with the creme fraiche sauce and sprinkle them with the bacon. Serve immediately.