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Cut the cabbage into 8 quarters.
Melt the butter and mix it with the soy sauce and paprika.
Pour the marinade over the cabbage and coat each quarter.
Bake for 50 minutes at 190°C, turning the quarters halfway through.
In a saucepan, brown the lardons with a small piece of butter and set aside.
Add the garlic cloves, the halved cherry tomatoes and the thyme.
Cover and cook for 5-6 minutes over medium heat, then pour in the cream, add the parmesan and the mustard.
Blend everything to make a smooth, creamy sauce.