In a large sauté pan, over medium heat, heat olive oil then add the onions. Season with black pepper. Sauté for 4 minutes.
Add the cabbage. Continue to sauté until wilted, about 6 minutes.
Add the Bacon bits. Stir in the cream. Bring the liquid to a boil. Reduce the heat to medium low.
Add the spaetzle. Season with salt and pepper. Simmer for 4 to 6 minutes. Spoon the cabbage mixture into a serving bowl and serve .
Garnish with parsley.